Prepare the cake according to the box instructions using 1 box classic cake mix along with the ingredients listed on the box (typically eggs, milk, and vegetable oil). Bake as directed and allow the cake to cool completely at room temperature.

Remove the cooled cake from the pan. Trim off and discard the brown outer layer of the cake. Crumble the remaining cake into a large mixing bowl until it is fine and crumbly.

Add 3 tablespoons vanilla frosting to the crumbled cake and mix together until the mixture is fully combined and holds together.

Shape the mixture into 24–36 cake balls, depending on the size you prefer, and place them on a lined cookie sheet.

Place 12 ounces pink candy melts in a small microwave-safe bowl. Microwave for 30 seconds, stir, and continue heating in 30-second intervals, stirring each time, until the candy melts are smooth and fully melted.

Dip the end of each of the 24–36 cake pop sticks into the melted pink candy melts, then insert the stick halfway into each cake ball. Place the cake pops in the freezer for 10–15 minutes to firm up.

Remove the cake pops from the freezer. Dip each cake pop into the melted pink candy melts until completely coated. Allow any excess candy to drip back into the bowl.

Place the sticks of the coated cake pops into a block of styrofoam to hold them upright while they dry. Immediately sprinkle white sprinkles over the candy coating before it sets.

Repeat until all cake pops are coated and decorated. Once the coating has fully dried, the cake pops are ready to serve.