GETTING READY

1. Make the cake according to package instructions. Allow to cool to room temperature.

MAKING

3. In a mixer or food processor to crumble the cake.

4. Make balls of the cake crumbles, if its not holding shape, add frosting. Arrange the balls on the same cake dish. Refrigerate the ball for at least 1 hour.

6. In a double boiler, melt white chocolate chips.

7. Dip a lollipop stick into the melted white chocolate and insert it into the cake ball.

8. Holding the lollipop stick, swirl the cake pop in the melted white chocolate to coat the ball with white chocolate.

8. Sprinkle multicolored candy sprinkles over the top and sides of the cake pop, while the white chocolate is still warm. Repeat the process for half of the chocolate pops to make the lollipops.

10. In a double boiler, melt butterscotch chips.

11. Repeat the similar process to coat the pops with butterscotch. Sprinkle chopped pecans while the butterscotch coating is still warm. Follow the process for remaining cake pops.

SERVING

13. Serve refrigerated.