Make cake and bake according to box instructions.
Crumble up your cake into a large bowl.
Add your cream cheese frosting to your crumbled cake and stir everything together till blended.
Shape mixture into about 50 cake balls and place on a lined cookie sheet.
Place in freezer for 15 minutes.
Put white chocolate chips and coconut oil in a small bowl and microwave for 30 seconds, then stir, then an additional 30 seconds, then stir, then another 30 seconds if needed till creamy.
Stick a toothpick into each cake pop and dip them into white chocolate covering completely. Allow excess to drip off back into the bowl.
Top with your favorite sprinkles if desired.
Allow chocolate to set completely.
Melt candy melts in small microwavable bowl in microwave till smooth.
Drizzle candy melts over the top of cake balls to decorate.
Store cake balls in the fridge in a ziplock bag or airtight container for 4-5 days.