Prepare the Gluten Free Confetti Cake Mix as directed and bake in a 9×13 pan. Once baked, cool the cake completely.

Make the vanilla frosting. Crumble the cooled cake in a large bowl into small-fine crumbs. You can crumble the cake by hand (which is what I did) or use a mixer.

Add 2/3 of the frosting to the cake crumbs and stir until the frosting is incorporated. Add the remaining frosting if needed. You want the cake balls to hold together when formed into a ball. They’ll be firm and won’t crumble or crack.

Use a slightly heaping tablespoon to portion the cake balls and place them on a wax paper-lined half sheet pan. Roll each portion of the cake into a smooth/tight cake ball. You’ll get about 40 in total.

Refrigerate until firm, about 2 hours or overnight.

Once the cake balls are chilled through, melt the white chocolate in a deep microwave-safe bowl or glass measuring cup. Dip each lollipop stick in the melted chocolate and place in the center of each cake pop, pressing about 3/4 of the way through. Place the cake balls bake in the refrigerator until the chocolate is set around the lollipop stick.

Working in batches of about, dip the cake pops in the melted chocolate until completely coated. Shake off excess chocolate and place on a baking sheet lined with wax paper. Immediately add the sprinkles before the chocolate starts to set. Keep the remaining cake pops refrigerated while you work.

Allow the chocolate coating to harden at room temperature. Once the chocolate has hardened completely, you can refrigerate or freeze the cake pops until ready to serve. Bring to room temperature for about 10 minutes before serving.