Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3-4 tbsp. of milk (I used 3) if needed to make a dough consistency. Mix in sprinkles by hand.

Roll dough into one-inch balls and place on parchment or wax paper on a cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.

While dough balls are chilling, melt almond bark in the microwave in 30-second intervals until melted. Stir between intervals.

Using a pop stick, dip truffles into melted almond bark and gently twirl around to remove excess coating. Place truffle back on a cookie sheet and top with sprinkles. Repeat with the remaining balls until finished.

Chill truffles in the refrigerator until ready to serve.