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.

Place each color of candy melts into a separate small microwave safe bowl and microwave for 30 seconds, then stir.  Then continue to heat in 30 second intervals stirring between each one until each color candy melts are fully melted and creamy.

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

After the cake pops have been in the freezer.  Dip each cake pop into each color of melted candy melts (you may need to re-melt if it has solidified some) and rotate between each color to make sure that the cake pops are various colors.  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 immediately with the sprinkles 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!