Prepare the cake according to the boxed directions or make a cake from scratch. Bake and let it cool completely.

Break up the cooled cake and place the pieces into the bowl of a stand mixer.

Using the paddle attachment, mix the cake until it is crumbled into small pieces.

Add ⅓ cup frosting and continue mixing until thoroughly combined; the consistency should be similar to play-doh. If too dry, add more frosting.

Portion the cake pop dough into equal servings (1 ounce each) using a cookie scoop or kitchen scale.

Roll the portioned dough into smooth balls and chill in the fridge for at least an hour.

Break up the almond bark and place it in a microwave-safe container. Heat in 30-second increments, stirring in between, until fully melted.

If coloring the chocolate, add the oil-based food coloring after melting and stir to combine.

Dip one end of a treat stick into the melted chocolate, then insert it into a dough ball. Repeat for all dough balls and let set for 2-3 minutes.

Dip each cake pop into the melted almond bark, tap off excess chocolate, and sprinkle with decorations if desired.

Place the dipped cake pops upright in a cake pop stand or on parchment paper and let them set for about 5 minutes until the chocolate hardens.

Serve immediately or store for later.