Start by following the instructions on your boxed cake mix. You’ll typically need to add 1 cup of water, ½ cup of vegetable oil, and three eggs to the mix. Preheat your oven to 350°F (175°C). Pour the mixture into a 13 x 9-inch baking pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. The aroma that fills your kitchen will be a treat in itself!

Once the cake is baked, let it cool for about 15 minutes. This is the fun part: crumble the cake into a large bowl. Feel free to dig in with your hands—yes, it gets a bit messy, but all great cooking involves some mess, right? You want the cake pieces to be fine enough that they combine well with the frosting.

Scoop all of that frosting into the crumbled cake. Use a sturdy large wooden spoon to mix the two together. Keep mixing until it’s well blended and forms a soft dough. This should only take a couple of minutes. The combination of cake and frosting is so scrumptious that I’ve been known to sneak a taste or two at this stage!

Now comes the fun part: rolling! Take small portions of the mixture—about a tablespoon each—and roll them into balls. Don’t stress if they aren’t perfectly shaped; they’ll still taste incredible. I usually end up with about three to four dozen cake balls, but it can vary depending on your rolling technique!

Follow the instructions on your almond bark package to melt it. I typically use just over half of the package for this recipe. Once melted, dip each cake ball into the almond bark until it's fully coated. If you find dipping a bit tricky, you can spoon the almond bark over the balls (it takes a little longer, but it works wonderfully too).

Place your dipped cake pops on a baking sheet lined with parchment paper or a silicone baking mat to cool. The almond bark will set and create a lovely shell around your cake balls. For an extra chill factor, I like to store my cake pops in the freezer. They keep well and are super refreshing right out of the cold!