In a large bowl, crumble your cake.

Add in your cream cheese frosting. Mix well with a hand mixer, spoon, or stand mixer.

Divide your cake into 10 sections. With the palm of your hand, round out each portion into a ball shape.

Place your cake pops on a sheet pan or plate, and place in the freezer for 15 minutes.

While your cake pops are in the freezer, place all of your candy melts in a medium sized bowl. Microwave for 30 second intervals until completely melted.

Remove the cake pops from the freezer.

Place your cookie stick in the candy melt, then the cake pop. Then add your cake pop to the candy melts. Coat the pop completely with the melt. On the side of the bowl, tap it gently with the stick removing any excess chocolate from the cake pop to create a smooth finish.

Place the cake pop on the parchment paper. Immediately add your sprinkles before the chocolate dries. In the corner of your cake pop, push in your gold coin.

Continue steps 6 – 8 until each cake pop is complete.