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Preheat oven to 350°F. Lightly spray the cake pop pan with baking spray.
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Combine all the cake ingredients in a large mixing bowl and beat until combined.
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Place the batter into a pastry bag or large ziplock bag with the tip cut off.
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Pipe the batter into the prepared cake pop pan and bake about 18 minutes (I rotated the pan after 10 minutes to be sure they baked evenly). Let it rest 5 minutes before opening the pan.
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Place cake balls on a wire rack and repeat with remaining batter.
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Using a scissor, cut the seam off the balls.
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Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.
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Melt some of the white chocolate melts in the microwave according to package directions, careful not to burn the chocolate.
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Insert the tip of a bamboo skewer into the melted chocolate, then into the cake ball (this helps hold the stick in place) and dip each ball into the chocolate, then onto a sheet of wax paper.
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To cover the little hole you get from the skewer, dip the stick in the melted chocolate, then onto the hole.
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Repeat with the remaining balls and chocolate topping with sprinkles as you dip before the chocolate hardens, or drizzle with chocolate if desired.
