Bake cake according to box mix directions in a 9x13 pan.
Crumble ½ of cake into a bowl. This makes approximately 15-20 cake pops depending on how you size them, if you're needing a larger quantity use the full cake.
Add ¼ cup plus an additional 3 spoonfuls of frosting to the crumbled cake and combine. The frosting is what holds the cake together, so make sure you use enough.
Roll cake dough into small balls, about a quarter size and place into a mini muffin tin. You can use a cookie sheet or tray, but the muffin tin makes them less able to roll around.
Freeze cake balls for 15-20 minutes. While they're in the freezer prep your chocolate.
Melt your white chocolate in 30 seconds increments until completely melted. Add your food coloring if using and have cake pop sticks ready along with the bowl of sugar or however you are planning to prop them up.
Pull your cake balls out of the freezer. Dip the stick in the melted chocolate and then push the stick ¾ of the way through the cake pop. Dip the cake ball into the chocolate, submerging it. Remove cake pop from chocolate and spin a few times to allow excess chocolate to drip off.
Place the cake pop in an upright position, whether in a styrofoam block or a glass full of sugar. Allow to cool. Once cooled, drizzle with royal icing and add sprinkles.