Preheat oven to 350°F. Spray bottom and sides of 9×13-inch pan with baking spray.
Blend cake mix, water, eggs and oil in a large bowl on low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour into pan.
Bake on rack in center of oven for 26 to 31 minutes. Cake is done when toothpick inserted in center comes out clean.
Cool cake in pan on wire rack at least 30 minutes and up to 2 hours. Remove cake from pan and crumble into large mixing bowl.
Add ½ the container of frosting. Mix cake and frosting with mixer on medium speed until blended together and no large lumps of cake remain, 1 to 2 minutes.
Finely chop body of PEEPS® Marshmallow Bunnies and mix into cake and frosting mixture if desired. Spray knife with PAM® before cutting PEEPS® Marshmallow.
Using a portion scoop, measure out 32 scoops of cake mixture. Roll into balls and place on baking sheet. Chill in refrigerator at least 30 minutes and up to 2 hours.
Using a sharp knife, remove body from PEEPS® Marshmallow Bunnies and reserve for another use. Insert lollipop stick vertically between PEEPS® Bunny ears and then into cake ball. Dip cake ball into almond bark and coat with sprinkles. Place on baking sheet and chill in refrigerator to allow almond bark to set.
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