Make cake and bake according to box instructions. Then let the cake cool at room temperature.

While the cake is cooling, prepare the frosting.

In a large bowl, beat together the cream cheese, butter and lemon extract until the mixture is fluffy.

Then slowly add in the confectioners sugar until it’s combined and creamy.

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 approximately 2/3 frosting to your crumbled cake and stir everything together until well combined. Then slowly continue to add more frosting until you are able to roll the mixture into balls and they stay intact.  You want to add just enough frosting as needed to form balls or the cake balls will be mushy.

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 yellow 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 yellow melted candy and then place them into the cake balls about halfway thru the balls.  Then place in the freezer for 10-15 minutes.

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

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