Make cake and bake according to box instructions in a 9X13 pan. Then let the cake cool at room temperature.

Remove the cake from the pan.  Remove the brown outside layer from the cake and throw away.  Crumble up the remaining cake into a large bowl.

Add the frosting to your crumbled cake and stir everything together until well combined.

Shape mixture into about 24-36 cake balls (depending on their size) and place on a lined cookie sheet. I used a cookie scoop to ensure that each one is approximately the same size.

Put the white candy melts in a small microwave safe bowl and microwave for 30 seconds, then stir.  Then continue to heat in 30 second intervals stirring between each one until the candy melts are fully melted and creamy.

Dip each cake pop stick into the melted candy and then place them into the cake balls about halfway into the balls.  Then place in freezer for 10-15 minutes.

After the cake pops have been in the freezer.  Dip each cake pop into the melted candy melts (you may need to remelt if it has solidified some).  Make sure that the candy covers the cake pop completely.  Allow the excess melted candy to drip off back into the bowl.

Then place the rainbow sprinkles in a shallow ball.  Gently roll the candy coated cake pop in the bowl of sprinkles to coat the cake pop in the sprinkles.  You’ll want to make sure to work quickly to coat the cake pops with the sprinkles before they dry.

Then place the stick of cake pops in a block of styrofoam while the candy dries and solidifies.

Continue until all the cake pops have been covered.  Once all the cake pops are dry, they are ready to serve and enjoy!