In a separate medium bowl, combine the following ingredients: flour, baking soda, baking powder,salt, sugar, pudding mix, and vegetable oil until thoroughly combined. Batter will be thick.
Beat in the pineapple juice, then beat in the eggs one at a time.
Scrape the sides of the mixer as necessary.
Add vanilla at low speed and mix for 1-2 minutes.
Bake for 40 – 50 minutes.
Allow the cake to cool for 5-10 minutes and then carefully flip the cake onto a serving dish.
Allow the cake to cool for 10-15 minutes.
Poke holes all over the cake with a long skewer.
Pour or brush the cake with the rum syrup until all the syrup is used. Enjoy!