Pumpkin Cake Pops

For the Cake:

1. Bake according to instructions. You'll need one nine inch cake layer.

For the Frosting:

1. In a large mixing bowl, beat butter, cream cheese, vanilla, and salt until smooth and fluffy, about 2 minutes. With the mixer on low, slowly add the powdered sugar. Once added, scrape down the bowl. Increase the speed to medium and beat for 1 minute or until fluffy. Remove all of the frostings but 1 cup.
2. Crumble the cooled cake into the bowl with the 1 cup of frosting. Mix on low speed just until the mixer resembles wet sand and hold together when squeezed.
3. Scoop the cake mixture into 1-inch balls and place on a wax or parchment paper-lined baking sheet. Freeze for 20 minutes or until firm to the touch.
4. Press a lollipop stick around the sides of the frozen cake balls to create several grooves. Return the cake balls to the freezer for another 20 minutes or until firm.

For the Assembly:

1. While cake balls are freezing, divide the remaining frosting into small bowls and color with gel food coloring. Transfer to piping bags attached with decorative tips.
2. Melt the candy coating according to the package instructions. Add the melted vegetable shortening to the melted coating until it’s a pourable consistency. Place in a drinking glass.
3. Working with a few cake balls at a time, leaving the remaining in the freezer or fridge, insert a lollipop stick into each cake ball about halfway. Dip the cake ball into the candy coating until fully covered. Tap on the side of the glass to remove the excess coating and place the cake balls on a parchment-lined baking sheet with the lollipop sticking straight up.
4. Once the coating is set, decorate with colored frosting and candy eyes.