Preheat your oven to 350°F (175°C). In a mixing bowl, combine the ingredients listed on your cake mix box. Blend until smooth, then pour into a greased baking pan. Bake for about 30 minutes or until a toothpick comes out clean. Let cool completely.

Once the cake has cooled, remove it from the pan and discard the outer crust. Transfer the cake to a bowl and crumble it into fine pieces.

Add 3 tablespoons of vanilla frosting to the crumbled cake. Mix together until fully combined and moist.

Scoop out portions using a cookie scoop, shaping into 24-36 balls. Place them on a lined cookie sheet.

Melt the pink candy melts in a microwave-safe bowl, stirring until smooth. If too thick, add a small amount of vegetable oil.

Dip the tip of each stick into the melted candy, then insert halfway into each cake ball. Freeze for 10-15 minutes to firm up.

Dip each cake pop fully into the melted candy coating, allowing excess to drip off.

Stand the dipped cake pops upright to set. While coating is still wet, sprinkle white sprinkles for decoration.

Let the cake pops dry completely at room temperature, about 15-20 minutes, before serving.