1 box Betty Crocker GF Vanilla cake mix (I bought mine at Albertson's, also need ingredients like eggs, water, oil for cake mix)
1 container Betty Crocker Rich and Creamy Lemon frosting
Vanilla melting candy (also bought at Albertson's)
Candy sprinkles
Candy pop sticks (Michael's crafts sell these).
Styrophom block

Cook cake per directions of box.
After removing from oven wait half an hour then cover with foil and cool over night. 
Break up the cake in a bowl.  Stir in frosting and mix with a spatula.
Roll mixture into small balls 1/2" - 1" large.  The smaller they are the better they stay on the stick.
Freeze the balls 20 minutes.
During this time melt the candy in the microwave per the directions of the melting candy wrapping. I break off a small chunk and melt in a microwave container to get the batch needed for the sticks.
Take the cake balls out of the freezer.  Insert one end of the stick into the melted candy. Stick the end with the melted candy into the ball.  Once all the balls have sticks in them return to the freezer for another 20 minutes. 
After the 20 min is done, melt the rest of the candy in the microwave.  Remove the cake pops from the freezer.
Roll the pops into the melted candy and cover with candy sprinkles.



Place the clean end of the stick into the styrophom to dry.  The candy does drip during this phase.

During the first day you might not need to refrigerate pops but for long term storage, I keep in the refrigerator in a sealed container.