Step 1

Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking pan with non-stick spray or butter.

Step 2

In a large bowl, blend the cake mix, milk, eggs, vegetable oil, vanilla, and almond extract until well-combined.

Step 3

Pour the batter into the greased pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Baking times may vary depending on the type of pan or baking dish used. For example, darker pans will cook faster.

Step 4

Let the cake cool to room temperature, then slice it into 4 pieces and remove the outer brown layer and edges of the cake. Place the rest of the cake in a large bowl and crumble it with your hands.

Step 5

Mix in the vanilla frosting using your hands or a spoon until well combined. It should be sticky enough to form into balls but not mushy.

Step 6

Shape the cake mixture into balls and place them on a baking sheet lined with parchment paper. Freeze the cake balls for 1 hour.

Step 7

Meanwhile, poke small holes in the top of your cardboard box. This is where the cake pops will dry after dipping in the candy coating. Skip this step if using styrofoam.

Step 8

Once the cake pops have chilled, break the almond bark into pieces and place it in a tall microwave-safe bowl or glass measuring cup. Microwave in 30-second increments until it's melted, stirring after each increment. Once the almond bark is melted, stir in the vegetable oil and food coloring.

Step 9

Remove 5-6 cake pops from the freezer, leaving the others to stay cold. Dip the cake pop stick about ½ inch into the almond bark coating, then push the stick halfway through the cake pop. Next, dip the cake pop into the almond bark coating. Gently tap the stick against the edge of the bowl or cup to let any excess coating drip off.

Step 10

Coat cake pop with sprinkles, then place it upright in the box or styrofoam. Repeat this process until all the cake pops are dipped. Serve and enjoy!