How to Make It
Bake cake according to package directions. Remove cooled cake from pan, and crumble into a large bowl; set aside.
Beat powdered sugar, butter, and vanilla with an electric mixer on medium-high speed in a medium bowl until smooth and fluffy, about 2 minutes. Add butter mixture to cake crumbles, and stir until combined. Using a 2-inch cookie scoop, drop mixture into mounds onto a parchment paper-lined baking sheet. Roll mounds into balls, and freeze on baking sheet 30 minutes. Insert 1 lollipop stick into center of each ball; freeze 30 more minutes.
Place chocolate melting wafers in a large microwavable bowl. Microwave on HIGH until chocolate is smooth and melted, about 2 minutes, stirring every 30 seconds. Working in batches, dip balls into melted chocolate. Allow excess to drip off; place balls on clean parchment paper-lined baking sheets or insert into a foam round. Decorate immediately with sprinkles. Let cake pops dry, and pipe melted chocolate or candy coating on cake pops in decorative patterns. Store, uncovered, in refrigerator until ready to serve, up to 3 days.