Prepare your cake according to the boxed directions or make a cake from scratch. Bake and let it cool completely.

Break up the cooled cake and place the pieces into a stand mixer bowl.

Using the paddle attachment, mix on low speed until the cake is crumbled into small pieces.

Add ⅓ cup frosting and continue mixing on low to medium-low speed until thoroughly combined. The consistency should be similar to play-doh. Add more frosting if it is too dry.

Portion the cake pop dough into equal servings (1 ounce each) using a cookie scoop or kitchen scale.

Roll each portion into a smooth ball about the size and shape of a truffle.

Chill the balls in the fridge for at least an hour before rolling them again to smooth out any misshapen edges.

Break up the almond bark and melt it in a microwave-safe container in 30-second increments, stirring well between each one.

If coloring the chocolate, add the oil-based food coloring after the chocolate is melted, and mix until combined.

Dip one end of a treat stick into the melted chocolate and press it into a dough ball.

Repeat until all the balls have a stick, and let them set for 2-3 minutes to harden.

Dip each cake pop into the melted almond bark, tapping off any excess chocolate.

If using sprinkles, sprinkle them onto the cake pop while the chocolate is still wet.

Place the cake pop into a cake pop stand or upside down on parchment paper, and let it set for about 5 minutes, or until the chocolate has hardened.

Add a drizzle of chocolate if desired. Serve immediately or store for later.