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, water, vegetable oil, and eggs. Use an electric mixer on medium speed for 2 minutes until the batter is well blended.

Stir in the orange zest, and mix until combined. Pour the batter into the prepared baking pan.

Bake the cake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely in the pan on a wire rack.

Once cooled, crumble the cake into a large mixing bowl until you achieve fine crumbs.

Add the orange cream cheese frosting to the cake crumbs. Mix thoroughly until the mixture holds together when pressed.

Using your hands, shape the mixture into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Freeze the cake balls for at least 1 hour to firm them up.

In a microwave-safe bowl, combine the white chocolate chips and 1 tablespoon of vegetable oil. Melt in 30-second intervals, stirring in between until smooth.

Once the cake balls are firm, dip the end of each lollipop stick into the melted chocolate and insert it into a cake ball, about halfway through.

Dip each cake pop into the melted chocolate, coating it evenly. Allow excess chocolate to drip off.

If desired, decorate with sprinkles before the chocolate sets.

Place the finished cake pops upright in a stand or styrofoam block to let the chocolate harden completely.