Preheat your oven according to the cake mix instructions and prepare the mix in a greased baking pan. Bake for 25–30 minutes until a toothpick comes out clean.

Once cooled, crumble the cake into fine crumbs in a large mixing bowl.

Add the cream cheese frosting and gently combine until the mixture is dough-like and holds together.

Roll about 1 tablespoon of the mixture into balls and place on a parchment-lined baking sheet.

Cover with plastic wrap and freeze for about 30 minutes.

Melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals until smooth.

Stir in coconut oil until fully mixed for a glossy finish.

Insert lollipop sticks into each chilled cake ball and dip into the melted chocolate, sprinkling immediately with decorations.

Set the cake pops upright in a cup or stand until the chocolate is firm.