Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Prepare the cake batter by combining the vanilla cake mix, water, vegetable oil, and eggs in a large bowl. Whisk until smooth.

Pour the batter into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely at room temperature for at least 30 minutes.

Crumble the cooled cake into a large mixing bowl using a stand mixer with a paddle attachment or by hand until fine, uniform crumbs form.

Incorporate the vanilla frosting into the cake crumbs. Mix until the texture is dough-like and holds its shape firmly when squeezed.

Scoop the mixture and roll into 1-inch spherical balls (approximately 30 grams each). Place the balls on a parchment-lined baking sheet.

Refrigerate the cake balls for 1 hour or freeze for 30 minutes to ensure they are firm for the dipping process.

Melt the pink candy melts with the shortening in a deep, microwave-safe bowl in 30-second intervals, stirring between each until the coating is completely fluid and smooth.

Dip the tip of a lollipop stick (about 1/2 inch) into the melted candy and insert it halfway into a chilled cake ball.

Submerge the entire cake ball into the pink coating. Lift vertically and gently tap the stick against the bowl's rim to shake off the excess coating.

Apply white nonpareil sprinkles immediately while the coating is still wet.

Insert the base of the sticks into a cake pop stand or a Styrofoam block and allow the pops to set at room temperature for 20 minutes before serving.