In a small saucepan, combine 0.5 cup granulated sugar and 0.25 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves completely.

Add 1 cup raw pumpkin seeds, 0.5 teaspoon ground cinnamon, and 0.25 teaspoon salt to the saucepan. Cook, stirring constantly, until the water evaporates and the sugar crystallizes and coats the seeds, about 5-7 minutes. Be careful not to burn them.

Spread the candied pumpkin seeds in a single layer on a baking sheet lined with parchment paper. Allow them to cool completely and harden. Once cooled, break apart any clumps.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Prepare your chosen cake pans by greasing and flouring them. If using a shaped pan, ensure all crevices are well-coated.

In a large mixer bowl, combine the all-purpose flour, cornstarch, white sugar, baking powder, baking soda, salt, allspice, and ground cinnamon. Mix briefly to combine.

Add the shortening and whole milk to the dry ingredients. Mix on medium speed for about two minutes, scraping down the sides of the bowl as needed.

Add the large eggs one at a time, mixing for a few seconds after each addition until just combined. Do not overmix.

Pour the cake batter evenly into your prepared pans.

Bake for 35-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Baking time may vary depending on pan size and oven.

Let the cake cool in the pans for 10-15 minutes before inverting onto a wire rack to cool completely.

Once the cake is completely cool, frost as desired and decorate generously with the prepared candied pumpkin seeds.