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

Beat the butter and cream cheese together in a large bowl until smooth and fluffy.  Then add in the vanilla extract. Then slowly add in the powdered sugar until it’s all combined and smooth.

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

Add approximately 1-1 ½ cup of the frosting to your crumbled cake and stir everything together until well combined. You want the mixture to be moist but still be able to form it into balls.  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 the freezer for 10-15 minutes (do not freeze for longer than 15 minutes).

After the cake pops have been chilled, dip each cake pop into the melted candy melts (you may need to re-melt it 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 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!