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

Remove the cake from the pan and discard the brown outside layer. Crumble the remaining cake into a large bowl.

Add the frosting to the crumbled cake and stir until well combined.

Shape the mixture into about 24-36 cake balls (depending on their size) and place them on a lined cookie sheet.

Melt the pink candy melts in a microwave-safe bowl by heating for 30 seconds, stirring, and repeating until fully melted and creamy.

Dip each cake pop stick into the melted candy melts, then insert them into the cake balls halfway. Freeze for 10-15 minutes.

Once frozen, dip each cake pop into the melted candy melts to coat completely. Allow excess melted candy to drip back into the bowl.

Place the sticks in a styrofoam block while the candy dries. Add sprinkles before the candy solidifies.

Once dried, the cake pops are ready to serve and enjoy!