Bake the cake according to the box instructions.

Let the cake cool completely.

Crumble the cooled cake into fine crumbs using clean hands.

Add 1/2 cup vanilla frosting to the crumbs.

Mix until the texture holds together like dough.

Scoop and roll the mixture into 1-inch balls.

Place the cake balls on a parchment-lined sheet.

Chill in the refrigerator for 1 hour.

Melt almond bark in the microwave using short bursts, stirring until smooth.

Dip the end of a lollipop stick into the melted coating.

Insert the dipped end of the stick into each cake ball.

Chill for 10 minutes so the coating firms.

Dip each cake ball into the melted coating until fully covered.

Gently tap to remove extra coating.

Add sprinkles while the coating is still wet.

Place dipped pops upright and chill for 15 minutes until set.