2 HRS 15 MIN
Heat oven to 350ºF.
Prepare cake batter and bake as directed on package for 13x9-inch cake, blending dry pudding mix into batter before pouring into prepared pan. Cool completely.
Crumble cake into large bowl. Add frosting; mix well. Shape into 40 (1-inch) balls; place in single layer on rimmed baking sheet. Freeze 10 min.
Melt chocolate as directed on package. Working in small batches, dip 1 lollipop stick 1/2 inch into melted chocolate, then insert dipped end of stick into center of 1 cake ball; return to baking sheet. Repeat with remaining cake balls and additional lollipop sticks. Freeze 30 min. Let remaining melted chocolate stand at room temperature until ready to use.
Cover second baking sheet with waxed paper. Warm remaining melted chocolate by microwaving it on HIGH 30 sec. or just until heated through, stirring every 10 sec.
Dip cake pops, 1 at a time, into chocolate, turning to evenly coat all sides of each pop with chocolate; top with sprinkles. Stand, stick ends up, on prepared baking sheet.
Refrigerate 30 min. or until firm.