In a large mixing bowl, combine the yellow cake mix, eggs, oil, and water. Use a hand mixer or whisk to blend everything together until the cake batter is smooth and well-combined, about 2 minutes.

Transfer the cake batter to the prepared pan and spread it out evenly. Bake for 25-28 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Once baked, allow the cake to cool completely. After cooling, trim off the brown edges of the cake to create a clean surface. Then, break the cake into 4-5 large pieces and crumble them into fine crumbs in a bowl.

Add the cream cheese frosting to the crumbled cake in the bowl. Mix it well until the frosting is evenly distributed, and the mixture becomes dough-like.

Using an ice cream scoop, take a portion of the cake mixture about the size of a golf ball and roll it into a smooth ball. Place the formed cake balls on a plate. Refrigerate them for about 10 minutes to help them firm up.

Meanwhile, in a microwave-safe bowl, melt the white chocolate or almond bark in short intervals (20-30 seconds), stirring after each interval until smooth and fully melted.

Dip the tip of each cake pop stick into the melted chocolate, then insert it halfway into each cake pop to help it stay in place. Return the cake pops to the plate and refrigerate again for 10 minutes to set the sticks.

After the cake pops have chilled, dip each one into the melted white chocolate or almond bark until completely coated. Gently tap the stick to remove any excess chocolate and ensure an even coating.

Decorate the cake pops with festive holiday sprinkles immediately after coating. Once decorated, place the cake pops vertically, sticking the end of the stick into a foam block or a similar surface to keep them upright.

Allow the cake pops to come to room temperature and let the chocolate coating fully set. Once set, enjoy these delicious and festive holiday treats!