Prepare cake batter according to package directions.

Split batter equally into three bowls.

Add red food coloring to one bowl, add blue to another bowl, and keep the third bowl white. The amount of food coloring needed will depend on the coloring you are using.

Pour each color batter into one of three greased 9-inch round cake pans.

Bake about 15-20 minutes or until a toothpick comes out clean.

Allow cake to cool.

Crumble cakes completely in its baking pan with a fork.

Add frosting and work it into the cake crumbs with your hands until it forms a ball.

Grab a small amount of all three colors and press them into a cookie scoop until it is full.

Using your hands, roll dough into 1-inch balls and place them on a baking sheet lined with parchment paper.

Freeze for 1 hour.

Gently push a cake pop stick halfway into each cake pop.

Melt a small amount of vanilla bark in a small microwave-safe glass. Microwave in 30-second intervals, stirring often, until melted and smooth.

Roll each cake pop in melted chocolate, allowing excess to drip off.

Add sprinkles quickly to half of the cake pops before bark hardens.

For the remainder of the cake pops, mix red and blue food coloring with a small amount of the melted vanilla bark. Transfer it to a small ziplock baggie. Cut a small corner off and pipe both colors onto each cake pop.

Chill to harden the bark before serving.