Preheat oven to 350°F (175°C). Prepare the vanilla cake mix according to package instructions and bake for 25-30 minutes. Cool completely.

Crumble the cooled cake into a large mixing bowl until there are no large chunks remaining.

Mix in ½ cup of vanilla frosting until a dough-like consistency forms. Add more frosting if necessary.

Roll the mixture into 24 uniform one-inch balls and place on a parchment-lined baking sheet.

Melt a small amount of candy melts, dip one end of each stick, and insert into each ball. Chill in the refrigerator for 1 hour.

Melt remaining candy melts and dip each pop, rotating for even coverage. Sprinkle toppings immediately after coating.

Stand cake pops upright in a foam block or cake pop stand to dry completely at room temperature for about 30 minutes.