Pop 8 cups of popcorn using your favorite method - microwave, stove top, or air popper.

Line a cookie sheet with parchment paper.

Spread popcorn over the parchment paper.

Chop almond bark into small pieces, then place into a microwave safe bowl with the coconut oil.

Microwave bark and coconut oil in 15 second intervals until bark is melted.

Mix in cake batter and sprinkles until smooth.

Use a tablespoon to drizzle the mixture over the popcorn.

Add additional sprinkles as desired by sprinkling over the popcorn.

Allow to set for about 5 minutes, then enjoy!

Store any leftovers in an airtight container for up to 5 days.