Preheat your oven and prepare the cake mix according to the package instructions. Once baked, let it cool completely.

Crumble the cooled cake into a large bowl until you achieve a fine crumb.

Add softened butter, powdered sugar, heavy cream, and vanilla extract to the crumbled cake, then mix until well combined. It should be moist yet firm.

Roll small amounts of the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Refrigerate for about 30 minutes.

Melt the 4-ounce portion of white chocolate in a microwave-safe bowl. Stir at intervals until smooth.

Dip each cake pop stick about half an inch into the melted chocolate and insert into the center of each cake ball.

Dip each cake pop into the melted white chocolate until fully coated, allowing excess chocolate to drip off.

Before the chocolate sets, decorate with your favorite sprinkles.

Place the cake pops upright in Styrofoam or a cake pop holder to set while the chocolate hardens.

Let the pops sit at room temperature until the chocolate is completely hard, or refrigerate for quicker setting.