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Preheat your oven and prepare a baking pan by greasing it with butter and dusting it with almond flour if desired.
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, combine the gluten-free flour, instant vanilla pudding mix, baking powder, and salt.
Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk and vegetable oil, mixing until just combined.
Stir in the rum and vanilla extract until the batter is smooth.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.