Preheat the oven per cake mix instructions. Prepare the cake mix with the amount of water, oil, and eggs per box directions.
Pour into a greased 9 x 13 baking dish and bake as directed on the cake mix instructions. Remove from the oven and allow to cool completely.
Break apart the cake with fingers or forks until fine crumbs form.
Add the frosting and stir until combined and the mixture is moist and soft but not sticky.
Use a tablespoon cookie scoop to make balls then place on a baking sheet lined with parchment paper. Refrigerate for at least one hour.
Melt the candy melts in a bowl in the microwave, heating for 30 second increments, then stirring until completely smooth.
Place each cake truffle on a fork and use a spoon to pour the melted chocolate over the cake truffle. Tap gently against the side of the bowl to remove excess melted chocolate.
Place them back on the parchment lined baking sheet then add sprinkles to the top of each truffle immediately because the chocolate cools hardens quickly.
Store sealed in the refrigerator until needed. The cake truffles will last in the fridge 5-7 days. Enjoy!