Preheat your oven to 350°F (175°C) and spread the cake mix evenly on a baking sheet. Bake for 7 minutes to eliminate any bacteria. Allow it to cool completely.

In a large mixing bowl, combine the cooled cake mix, softened unsalted butter, and half of the festive sprinkles. Mix thoroughly until a dough-like consistency forms.

Take a tablespoon of the truffle mixture and roll it into a small ball, about 1 inch in diameter. Chill the balls in the refrigerator for about 30 minutes.

Melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between. Dip each truffle into the melted chocolate until fully coated.

Before the chocolate sets, sprinkle the remaining sprinkles over the tops of each truffle. Ensure you do this quickly.

Allow the truffles to sit at room temperature for about 30-60 minutes until the chocolate hardens. Store in an airtight container in the refrigerator.