Step 1

Bake the cake according to package instructions. Allow to cool, then crumble.

Step 2

Mix with vanilla frosting (¾ cup) until it’s combined and smooth. If you have a stand mixer, mixing with the paddle attachment works well.

Step 3

Melt 1-package (i.e. 16-ounces) of almond bark according to package instructions.

Step 4

Line mini muffin tins with 48 liners. If you don't have tins, simply place the liners in a rimmed pan.

Step 5

Spoon or pipe about 1 teaspoon of melted almond bark into each liner, then gently tap the pan on the counter to allow the chocolate to spread out and flatten. Allow to harden (can speed up in the fridge).

Step 6

Roll cake dough into 1-tablespoon sized balls and press flat into each liner. Melt remaining package of almond bark and pipe on top. TIP! I highly suggest only piping about 6 at a time before stopping to tap down the pan; this will ensure that the almond bark doesn't harden before you can smooth it out. This is especially crucial if you've chilled the cake pops, as the chocolate will harden quicker.

Step 7

Color the remaining melted almond bark red with gel food coloring.

Step 8

Use a piping bag to add the red stripes, then immediately add the sprinkles. Again, be sure to add sprinkles every 6 or else the stripes will harden too quickly!

Step 9

Let harden and enjoy! If you used canned frosting, these do not need to be refrigerated and will stay fresh in an airtight container for up to 1 week or in the freezer for 1-2 months.