Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.

In a large mixing bowl, combine the orange cake mix, eggs, water, and vegetable oil. Mix until just blended.

Pour the batter into the prepared pan and bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan.

Once the cake has cooled, crumble it into a large bowl.

In another bowl, mix the softened cream cheese, powdered sugar, orange zest, and fresh orange juice until smooth.

Combine this mixture with the crumbled cake until well blended.

Form small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.

Insert lollipop sticks into each ball and freeze them for at least 30 minutes.

Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until fully melted.

Remove the chilled cake pops from the freezer and dip each one into the melted chocolate, allowing excess to drip off.

If desired, sprinkle some decorations on the wet chocolate.

Place the fully coated pops back on the parchment-lined baking sheet and allow the chocolate to set completely before serving.