Preheat oven to 350 F.

In a large mixing bowl, add cake mix, melted butter, eggs and milk and blend until smooth.

Pour into a greased 9 x 13 inch cake pan and bake according to package directions, usually around 34-38 minutes.

Once cooked, allow to cool completely.

If making these cake pops for friends and family, it is highly recommended that you grab some sterile gloves for this next part.

Take the baked cake and add it to a large bowl, crumbling it up as you add it to the bowl.

Once the cake is nicely crumbed, set bowl aside and make the frosting.

To make the vanilla frosting, add the butter, powdered sugar, vanilla, milk and salt and using a whisk attachment on a mixer, beat together until frosting is smooth and fluffy.

Add frosting to the crumbled cake and mix together well until the cake can be formed into balls and stay together.

Roll each ball into roughly 1 1/2 inch balls and place on a parchment paper lined cookie sheet.

While they are freezing, prepare for dipping the cake pops, by setting up a foam block or something that will hold your cake pops while they harden.

Melt candy melts in the microwave, stirring between 30 second heating increments, continue heating until the candy coating is smooth.

Dip the sucker or cookie stick in the candy coating and then place it into the bottom of your cake ball.

Immediately dip and turn the cake pop in the warm candy coating until the cake pop is coated.

Tap the stick portion of the cake pop on the side of the bowl with the candy coating in it to help remove the excess candy coating.

Add sprinkles before the candy coating hardens and place into foam block until the candy coating fully hardens.

Serve once the candy coating gets a change to harden or keep in a airtight container in refrigerator until you are ready to serve.

These can also be frozen in an airtight container and use when desired.