Preheat your oven according to the cake mix package instructions.

Prepare the cake mix as directed on the package.

Pour the batter into a greased baking pan and bake for the time specified on the box (typically 25-30 minutes).

Once baked, let the cake cool completely.

Crumble the cooled cake into a large bowl until it resembles fine crumbs.

Add about ½ cup of Betty Crocker frosting to the crumbled cake. Mix well until the mixture is moist and holds together when rolled into a ball. You may need more frosting depending on the cake flavor and moisture; add gradually until it’s just right.

Scoop out about 1 tablespoon of the cake mixture and roll it into a ball. Place the cake balls on a baking sheet lined with parchment paper. Repeat until all the mixture is rolled into balls.

Refrigerate the cake balls for about 30 minutes to an hour to firm them up, making it easier to dip them in chocolate.

While the cake balls chill, melt the chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth and fully melted.

Take a lollipop stick and dip one end into the melted chocolate before inserting it into a cake ball (to help the stick stay in place). Insert the stick halfway into the ball.

Dip the cake ball into the melted chocolate, ensuring it’s fully coated. Tap off any excess chocolate.

Before the chocolate hardens, immediately roll the coated cake pop in sprinkles or sprinkle them on top.

Place the finished cake pops upright in a styrofoam block or cake pop stand to dry. Let them sit until the chocolate is completely set.