Preheat your oven to 350°F (175°C) and prepare the cake mix as per the package instructions. Pour the batter into a greased 9x13 inch cake pan and bake for 25-30 minutes until a toothpick comes out clean. Cool the cake for about 30-40 minutes.

Crumble the cooled cake into fine crumbs in a large mixing bowl, ensuring no large lumps remain for the perfect texture.

Add cream cheese frosting to the crumbled cake mixture, mixing thoroughly until it achieves a dough-like consistency. Add more frosting if needed.

Scoop tablespoon-sized portions of the mixture and roll them into balls, placing each onto a lined baking sheet. Aim for about 20-25 balls.

Freeze the cake balls for about 30 minutes until solid to maintain their shape when dipped in chocolate.

Melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring until smooth. Optionally stir in coconut oil for gloss.

Insert lollipop sticks halfway into the chilled cake balls, working quickly to avoid softening.

Dip each cake pop into the melted chocolate, ensuring even coverage, then sprinkle with festive sprinkles while the chocolate is still wet.

Insert the finished cake pops upright into a cup lined with cling wrap or floral foam and let them set at room temperature for about 30 minutes.

Arrange the set cake pops on a festive platter and enjoy!