Prepare the French Vanilla cake mix according to instructions provided on box. Allow to cool once finished.
Remove from pan & trim top , bottom & sides of cake to remove crispy brown pieces. Crumble cool cake completely by hands or using a mixer.
In a large bowl add cake crumbs & 1 tbsp of vanilla. Blend together using hand or mixer.
Roll the mixture into 1-inch bite sized balls using a cookie scoop or your hands and place them on parchment paper or a silicon mat and set a side.
In a bowl or deli container melt you chocolate in intervals of 30 secs. (Stir in between each melt) Add a dab of pink food coloring and stir.
Place beginning of cake pop stick into chocolate and partially stick halfway into cake pop. Allow to sit for 5 minutes.
If needed melt chocolate for 15 secs to reheat, stir and dip cake pop. Dip cake pop completely into chocolate to ensure full coverage & allow any excess coating to drip off.
Immediately sprinkle white pearl sprinkles over the wet coating before it hardens.
Place finished cake pops in a cake pop stand to keep them in place. If you don't have a cake pop stand, you can put the cake pops back on parchment paper.
Repeat the dipping and sprinkling procedure with the remaining cake pops.
Once completely dry they are officially ready to be enjoyed!