Preheat your oven according to the cake mix instructions and prepare the cake batter.

Grease a 9x13-inch baking pan and pour in the cake batter. Bake according to the package instructions. Allow the cake to cool completely.

Once the cake has cooled, crumble it into fine crumbs in a large mixing bowl.

Add the vanilla frosting gradually, mixing until the cake crumbs hold together like dough. Be careful not to add too much frosting.

Roll the mixture into 1-inch balls and place them on a lined baking sheet. Chill for 1–2 hours in the refrigerator, or for 20–30 minutes in the freezer.

Melt the white candy melts or chocolate chips in a microwave-safe bowl in 30-second increments, stirring in between. If necessary, add vegetable shortening to thin the coating.

Dip the tip of a lollipop stick into the melted coating, then insert it into a chilled cake ball. This helps the stick stay in place.

Dip the entire cake ball into the melted coating, rotating to cover evenly. Let any excess drip off and decorate with sprinkles before the coating hardens.

Insert the cake pops into a Styrofoam block to dry completely before serving.