Preheat oven to 350°F. Prepare the vanilla cake mix according to package directions for a 9x13-inch pan. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Let cool completely.

Crumble the cooled cake into a large bowl, breaking it into fine crumbs with your hands or a fork.

Add about 3/4 of the can of vanilla frosting, mixing with a spatula until the mixture holds together when pressed. Add more frosting if needed, 1 tablespoon at a time, until moldable.

Roll the mixture into 1.5-inch balls and place on a parchment-lined baking sheet. You should get about 15 balls.

Melt 1/4 cup of the white chocolate wafers in a microwave-safe bowl in 30-second bursts, stirring until smooth.

Dip the tip of each lollipop stick into the melted chocolate, then insert it halfway into a cake ball. Repeat for all pops.

Freeze the assembled cake pops for 20 minutes, or until firm.

While the pops freeze, crush 2 cups of Fruity PEBBLES cereal into fine crumbs using a food processor or by placing in a zip-top bag and crushing with a rolling pin. Pour the crumbs into a shallow dish.

Melt the remaining white chocolate wafers in a microwave-safe bowl in 30-second bursts, stirring until smooth.

Dip each frozen cake pop into the melted white chocolate, letting excess drip off. Immediately roll the top half in the crushed Fruity PEBBLES cereal.

Stick the bottom of each lollipop stick into a tall cup filled with uncrushed Fruity PEBBLES cereal to hold the pop upright while the chocolate sets. Let stand until completely hardened, about 10 minutes.

Serve at room temperature or chilled.