TEQUILA SUNRISE CAKE POPS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom of 8x4-inch loaf pan with cooking spray. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until mixed. Beat on medium speed 2 minutes. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack. Cool completely, about 50 minutes. Trim browned edges from sides and bottom of cake.
• In food processor with metal blade, crumble half of cake. Cover; process with on-and-off pulses until cake is fine crumbs. Place in large bowl; repeat with remaining cake.
• In small bowl, combine all filling ingredients; beat on low speed until mixed. Beat on medium speed until creamy. Add to cake crumbs and mix until all crumbs are moistened and mixture holds together. Roll into 18 (1 1/2-inch) balls onto waxed paper-lined cookie sheet. Freeze 30 minutes.
• In 2-cup microwavable measuring cup, microwave yellow candy melts as directed on package until melted. Remove several cake balls from freezer at a time. Dip top 1/2 inch of each lollipop stick into melted coating and insert 1 inch into each cake ball. Dip into melted candy to cover; very gently tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Poke opposite end of stick into styrofoam block. Let stand until set.
• In another 2-cup microwavable measuring cup, microwave orange candy melts as directed on package until melted. Dip bottom half of each yellow-coated cake pop into orange melted candy. Dip tops into red colored sugar. Place in styrofoam block. Let stand until set.