First place the dry cake mix in a large microwave safe mixing bowl. Place in microwave and heat in 30 second increments stirring between each for about 1 ½ minutes or until temperature is 160. This is precautionary because eating raw flour is not advised.

In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment mix cream cheese until smooth and creamy.

Gradually add in the dry cake mix, mixing after each addition until it is all incorporated.

Cover the bowl with plastic wrap or foil and place in the refrigerator for at least an hour.

Line a baking sheet with parchment paper and place sprinkles or sanding sugar in a shallow dish or bowl.

Using a cookie scoop or measuring spoon scoop out the dough in 1 tablespoon scoops.

Roll in sprinkles and place on the prepared cookie sheet.

Repeat until all of the dough has been rolled into balls and covered with sprinkles.

Refrigerate until ready to serve. Store refrigerated in an airtight container.