Caribbean Rum Mini Bundt Cakes – Cooking Aboard with Jill

Ingredients

• 12 tbsp melted butter
• 2 cups unbleached flour (I used King Arthur’s gluten free)
• 1 ½ cups sugar (I used turbinado)
• 1 3.4-ounce box instant vanilla pudding (not sugar free)
• 2 tsp baking powder
• 1 tsp salt
• ½ tsp grated nutmeg
• ½ cup butter, softened *
• ½ cup vegetable oil (I used grapeseed oil)
• ½ cup milk (room temperature)
• 4 large eggs
• ½ cup rum **
• 3 tsp vanilla
• 8 tbsp butter (1/2 cup), softened*
• ¼ cup water
• 1 cup sugar (I used turbinado)
• ¼ tsp salt
• 1 tsp vanilla