Step 1

Preheat the oven to 350°F. Line a baker’s half sheet pan with parchment paper or a silicone mat.

Step 2

In a large mixing bowl, beat the cake mix, eggs, water, and vegetable oil for 2 minutes.

Step 3

Pour the batter into the prepared baking sheet and spread it evenly.

Step 4

Bake for 15 minutes, or until an inserted toothpick comes out clean. Cool the cake completely.

Step 5

Crumble the cooled cake into a large bowl.

Step 6

Add the cream cheese and mix it well into the cake crumbs with clean hands. Make sure there’s no dry cake visible.

Step 7

Divide the cake pops into 1.5-inch balls and arrange them on a lined baking sheet.

Step 8

Refrigerate for 2 hours, or overnight.

Step 9

Melt a small amount of almond bark in the microwave.

Step 10

Dip cake pop sticks into the melted almond bark about ½-inch deep, then insert it into the chilled cake balls. Continue this process until all the cake balls have a stick. Put them back into the fridge.

Step 11

Melt the remaining almond bark in a 2-cup measuring cup in the microwave until nice and smooth.

Step 12

Prepare sprinkles in small bowls, if using, to decorate the cake balls.

Step 13

Bring out about 10 cake balls at a time. Dip each cake ball into the melted almond bark until it’s fully covered, including the base. Gently shake it to let the excess coating drip off. Immediately decorate the top with sprinkles, if desired. And place the cake pops upright into a Styrofoam, or box, or special cake pop stand.

Step 14

Repeat with the remaining cake balls. Be sure to bring about 10 cake balls out of the refrigerator at a time, or cake balls will fall out of the stick it they warm up at room temperature.

Step 15

Let the cake pops set for about an hour before packaging.