Makes: About 2 1⁄2 dozen
1 box butter-pecan cake mix
1 cup ground toasted pecans
1 container (16 ounces) vanilla frosting
1⁄2 teaspoon rum extract
2 packages (16 ounces each) vanilla-flavored candy coating
36 wooden picks
Edible lustre spray, clear gumdrops
Prepare cake according to package directions. Stir pecans into batter. Bake and cool according to package directions. Crumble into small pieces.
In a medium bowl, with an electric mixer on medium speed, beat together frosting and rum extract for 1 to 2 minutes. Stir into crumbled cake.
Line 2 baking sheets with parchment paper. Form cake mixture into 36 even pieces. Place on sheets and refrigerate for 1 hour. Roll mixture into balls and freeze for 1 hour.
Line a baking sheet with parchment paper. In a large microwave-safe bowl, melt candy coating according to directions, whisking until smooth. Dip frozen cake balls into candy coating, allowing excess coating to drip off. Place on prepared baking sheet and let stand at room temperature to set.
Spray balls with edible lustre spray. Place a gumdrop on top of each cake bite. Skewer with wooden picks. Tie ribbon around pick.