• Preheat oven to 325 degrees. Grease and flour a bundt cake pan.
• In a large bowl add the flour, baking powder, pudding, cornstarch, and salt, and whisk until combined.
• In a separate bowl using an electric mixer add sugar and softened butter and cream together until fluffy. Add in eggs, oil, milk, spiced rum, and vanilla. Mix just until combined.
• Add in the flour mixture and mix on low for 1-2 minutes. Pour into a bundt pan.
• Bake for 55-60 minutes or until a toothpick comes out clean.

For the Rum Glaze

• Heat a medium saucepan on medium-low heat and melt the butter. Once melted add in the sugar and water and whisk, simmer for 2-3 minutes until the sugar is dissolved. Turn off the heat and add the Spiced Rum, salt, and whisk. Turn the heat back on and bring to a low simmer (careful not to boil over the sides)
• When the cake is done remove it from the oven. And immediately SLOWLY pour half the glaze over the top. Let it sit for 5 minutes.
• Invert the cake into a platter, and using a fork poke several holes into the cake. Don't be shy, this is what helps the glaze seep into the cake. Slowly drizzle the rest of the glaze over the cake. You will have some at the bottom of the cake but you don't want too much.
• Sprinkle powdered sugar over top before serving.