Mix together your cake mix, vegetable oil, water, and eggs.
In your greased spring pan, pour in your cake batter.
Place one and a half cups of water to the bottom of your instant pot. Place the trivet inside. Cover your pan with aluminum foil. Place your pan inside the instant pot.
Close the lid on your instant pot, and make sure to close the sealing valve. Set your instant pot to one hour 10 minutes on high pressure. Once the time is done, do a quick release.
Remove your take carefully from the instant pot by using a towel or hot pads, and use the trivet handles to pull the cake out. Allow the cake to cool completely for about 15 to 20 minutes.
Transfer your cake to a large bowl. Crumble it up. Spoon and three rounded tablespoons of frosting. Mix together.
Transfer the cake batter to parchment paper. Lay it out flat and use a small heart shaped cookie cutter to make each truffle.
After you have made each truffle, transfer to the freezer for about 15 minutes to allow them to harden.
While they’re in the freezer, make a small bowl of your white chocolate. Placed three squares in the microwave for 30 second intervals until completely melted.
Add a couple of drops of red food coloring to create your desired pink color.
Remove the truffles from the freezer, place in your chocolate, and make sure they are completely coated. Remove them from the chocolate, transfer them back to the parchment paper and Top them with your sprinkles. The chocolate will start to harden.