Bake the cake according to the package directions. Allow it to cool completely.

Crumble the cooled cake into a large bowl, ensuring a fine consistency.

In a medium bowl, beat the softened butter with a hand mixer until fluffy.

Slowly add in the powdered sugar, heavy cream or milk, and vanilla extract, mixing until the frosting reaches a peanut butter-like consistency.

If the frosting is too stiff, add more milk a teaspoon at a time. If too thin, add more powdered sugar a teaspoon at a time.

Mix 3 tablespoons of frosting into the crumbled cake until evenly combined and able to be rolled into balls.

Using a cookie scoop, roll 2 tablespoons of the mixture into balls. Ensure they are firm but not too dense.

Melt 4 oz of white chocolate in the microwave for about 45 seconds.

Dip one end of each cake pop stick into melted chocolate and insert it halfway into each cake ball.

Place the cake balls in the freezer for 1 hour or the fridge for 2 hours to firm them up.

Melt the remaining 8 oz of white chocolate, heating in 30-second intervals at 50% power.

Dip each cake pop into the melted chocolate, allowing excess to drip off.

Immediately decorate with sprinkles.

Allow the chocolate to harden slightly, then place cake pops standing upright in a box with holes or a styrofoam block.

Chill in the fridge until ready to serve.