Bake the cake according to directions on the package.

Let it cool completely, optionally placing it in the freezer for 45 minutes to speed up cooling.

Crumble the entire cooled cake into a bowl using your hands.

Stir in the container of frosting into the crumbled cake, about ½ cup at a time, until it reaches a consistency that holds together when rolled.

Roll the cake and frosting mixture into balls and place them on a large baking sheet. Chill in the fridge for about 30 minutes to set.

Melt the white chocolate candy coating according to package directions. Use a skewer to dip each ball into the melted coating, ensuring even coverage.

Place the coated cake bites back onto the pan or wax paper and let them set. Chill in the fridge to speed up the hardening process, if desired.

Melt the red candy melts according to package directions, if using for decoration.

Spoon the melted candy into a resealable sandwich bag, clip a tiny corner, and drizzle over each cake bite.