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 it 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.

Gently place each cake pop stick into the cake balls about halfway into the balls. Then place in the freezer for 10-15 minutes.

Place each of the candy melts in a separate microwave safe bowl. Heat in 30 second intervals, stirring after each interval until fully melted. Be careful not to over heat.

Dip each cake pop into 1 color of the melted candy melts. 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 stick of cake pops in a block of styrofoam. Top the cake pops with the sprinkles before the candy coating dries.

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