Preheat the oven as directed on the cake mix box. In a large bowl, combine the cake mix, eggs, oil, and water, and mix until smooth. Follow the instructions to bake a 9×13-inch cake by pouring the batter into a greased tin. Once baked, let the cake cool completely at room temperature.

Once cooled, crumble the cake into fine crumbs using your hands or a food processor. Add 1/4 cup of vanilla frosting to the crumbs and mix until the mixture holds together when pressed. Scoop small portions with a cookie scoop, roll them into balls, and place them on a parchment-lined baking sheet. Freeze for 15-20 minutes until firm.

Melt pink candy melts in a microwave or double boiler, following the package instructions. Dip the tip of each cake pop stick into the melted candy, then insert it into a cake ball. Fully dip the cake pop into the candy coating, allowing excess to drip off. Place them in a styrofoam block to set. While the coating is still wet, sprinkle with white sprinkles, and let the pops set at room temperature or in the fridge.