Preheat oven to 350°F (175°C). Grease a baking pan and prepare the cake mix according to package instructions using eggs, oil, and water. Bake for 25-30 minutes until golden brown.

Let the cake cool completely, then crumble into a large bowl. Mix in half of the cream cheese frosting until well combined.

Roll the mixture into one-inch balls and place on a parchment-lined baking sheet. Freeze for at least one hour.

Melt white chocolate according to package directions. Dip each chilled ball halfway in the chocolate, letting excess drip off before placing it back on parchment paper.

Drizzle remaining melted chocolate over each pop for ruffles and add sprinkles while wet.

Chill again for about 30 minutes until set before serving.