Preheat the oven to 350°F (175°C). Grease and flour two round cake pans.

Prepare the cake mix according to package instructions using eggs and milk, then pour into pans and bake for 25-30 minutes until golden brown.

Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Crumble the cooled cakes into fine crumbs in a large bowl, then stir in the banana pudding mix and cream cheese frosting until well combined.

Roll small portions of the mixture into 1-inch balls and place on a parchment-lined baking sheet.

Melt chocolate melts according to package instructions; dip one end of each lollipop stick into chocolate before inserting it halfway into each cake ball.

Dip each cake pop fully into melted chocolate, allowing excess to drip off, then place back on parchment paper. Add sprinkles if desired.

Refrigerate for at least an hour to set before serving.