In a medium sized, microwave safe bowl, add the white candy melts. Microwave in 30-second intervals until smooth and completely melted.
Add the melted candy to the cereal. Gently toss with a rubber spatula, making sure not to crush the cereal pieces.
Add the sprinkles in by the tablespoon, gently stirring the whole time.
Add the cake mix and powdered sugar to a large freezer bag, seal it, and shake to mix it.
Open the bag, add the candy-coated cereal, close the bag, and gently shake to coat the cereal. If there is too much cereal, you may have to work in batches.
It is complete when the cereal is coated and is no longer sticky. If the cereal is not coated enough, add more cake mix by the tablespoon.
Serve at room temperature.
Notes
You can use other cake mix flavors if you'd like to switch it up.
You can heat treat your cake mix to ensure no bacteria is in it.
We like to use non pareils for this recipe but jimmies can be used as well.
You can use corn chex instead of rice.
This can be frozen, see my tips above.
Substitute the white candy melts for white chocolate chips or almond bark.