Preparation

• Bake the cake: Prepare and bake the cake mix exactly as the package directs. Let cool completely.
• Crumble the cake: In a large bowl, crumble the cooled cake with your hands or two forks until it’s in fine crumbs.
• Make the binder: In a medium bowl, beat the softened butter with an electric mixer until fluffy. Gradually add powdered sugar, then beat in the heavy cream (or milk) and vanilla for about 1 minute. The texture should be similar to peanut butter. Adjust as needed.
• Combine: Mix about 3 tablespoons of the binder into the crumbled cake with the mixer until a uniform, slightly sticky dough forms.
• Form balls: Using a small cookie scoop or 2 tablespoons, scoop and roll the mixture into 2-tablespoon balls (about 24).
• Secure sticks: Melt 4 oz of white chocolate in the microwave in 15-20 second bursts, stirring until smooth. Dip the tip of each stick into the chocolate, then insert halfway into each cake ball. Freeze for 1 hour or refrigerate for 2 hours.
• Coat: Melt the remaining 8 oz white chocolate in a microwave-safe bowl at 50% power in 30-second intervals until just melted.
• Dip and decorate: Holding the stick, dip each chilled pop into the chocolate. Let excess drip off, then immediately add sprinkles.
• Set: Place finished pops upright in a box with holes, a piece of styrofoam, or on parchment until the coating is fully set.