Prepare the Cake Mix according to the directions on the back of the box. Grease a 9 X 13 dish, and pour the Cake Batter into the dish. Bake the cake at 350 degrees, for about 30 minutes, or until a toothpick inserted in the center comes out clean. Remove the dish from the Oven, and set it on a wire rack to cool.
When the Cake is Completely Cool, use a fork and break up the cake into small crumbs, scraping the bottom of the dish, and sides. Place the Cake Crumbs in a large bowl, and continue breaking up the Cake until fine Crumbs form. Add the Can of Frosting to the Cake Crumbs, and using your hands, mix the crumbs and Frosting until you have a well-mixed gooey mound of Cake mixture.
Place a large piece of Parchment paper on a cookie sheet, and place it close to the bowl on the counter. Roll the cake mixture into balls about 1 1/2 inches, place on the Parchment paper, and continue until you've used all the Cake mixture.
In a microwave-safe bowl, place about half of the delicate Pink color Candy Melts, and melt them at 10-second intervals, until you can stir them smooth.
Using the Popsicle sticks, dip the Popsicle sticks into the melted Candy Melts, and immediately into one of the Cake Balls. Repeat until all the Cake Balls have a stick.
Place the Cookie Sheet in the Freezer for 30 minutes to make sure the sticks adhere to the Cake Pops. After 30 minutes, remove the Cake Pops from the freezer, place the remainder of the Candy Melts in the melted Candy Melts bowl, and melt in the Microwave. When you remove the melted Candy Melts, stir in about 1/2 a teaspoon of Crisco, and stir well to blend.
Holding the sticks, Dip the Cake Pops into the Pink Candy Melts, place the Cake Pops, with the stick, into a large piece of Styrofoam, and Sprinkle the Nonpareils on top of the Cake Pops. Repeat until all Cake Pops have been Dipped, and Sprinkled. Allow the Cake Pops to sit for 1 hour, while the Candy Coating sets or hardens. Place in an airtight container, and keep refrigerated for best results. Serve, and Enjoy!