GREASE and flour one 9-inch round baking pan; set aside. Prepare cake batter as directed on package. Pour half of the batter into prepared pan; spoon remaining batter evenly into 12 paper-lined medium muffin cups. Bake as directed on package for 9-inch cake layer and cupcakes. Cool cake and cupcakes in pans 5 min.; remove to wire racks. Cool completely.

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 1 to 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.

CUT a small piece from side of round cake. Remove and save cutout for snacking. Frost top and side of cake with pudding mixture. Decorate with chocolate sprinkles and licorice to resemble baseball mitt. Frost cupcakes with remaining 2 cups whipped topping. Decorate with decorating gel to resemble stitches on baseball. Place one cupcake on "mitt" and remaining cupcakes on serving plate. Store cake and cupcakes in refrigerator.