Pretty Cake Pops

Preheat oven to 350 degrees F (175 degrees C). Grease bottom of a 9x13-inch baking pan. Line a baking sheet with parchment paper.

In a large bowl, beat together the cake mix, water, eggs, and vegetable oil with an electric mixer on low speed until just moistened (approximately 30 seconds). Increase the speed to medium and beat until the batter is thoroughly combined (about 2 minutes). Pour the batter into the prepared baking pan.

Bake the cake in the preheated oven until the top is lightly browned and a toothpick inserted into the center comes out clean (approximately 30 minutes). Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once the cake is fully cooled, crumble it into a large bowl. Add the vanilla frosting and mix until a cohesive dough forms. Pinch off about 2 tablespoons of the cake mixture and roll it into a ball, about 1 inch in diameter. Repeat with the remaining cake mixture. Place the cake balls onto the parchment paper-lined baking sheet and freeze for 15 minutes to firm up.

Pour the candy sprinkles into a shallow bowl for easy access.

Melt 4 blocks of vanilla almond bark in a double boiler or a heatproof bowl set over a simmering pot of water, stirring frequently until smooth. Alternatively, melt in the microwave in 30-second intervals, stirring in between, until melted and smooth. Insert a lollipop stick into a chilled cake ball and dip the cake ball into the melted coating, rotating gently to ensure an even, smooth coat. Cover the entire ball and about 1/4 inch of the lollipop stick where it meets the ball. Return to freezer for 5 mins

Immediately decorate each cake ball with candy sprinkles by dipping or sprinkling as desired. Insert the lollipop handles into the styrofoam block and let the coating harden completely. Work quickly, as the coating will set in a minute or so. (about 15 minutes).