Preheat your oven to 350°F (175°C). Combine Red Velvet Cake Mix with water, oil, and eggs in a bowl. Pour into a greased baking pan and bake for 25-30 minutes.

Let the cake cool completely on a wire rack.

Crumble the cooled cake into a mixing bowl until fine and fluffy.

Add softened cream cheese to the crumbled cake mixture and combine until a smooth dough forms.

Scoop about 2 tablespoons of dough for each truffle and roll into balls. Place on a parchment-lined baking sheet.

Chill the truffle balls in the freezer for at least 30 minutes.

Melt the white chocolate candy melts or almond bark in the microwave in short intervals, stirring until smooth.

Dip each chilled truffle into the melted chocolate, then return to the sheet and sprinkle with festive decorations.

Let the truffles set at room temperature for 15-20 minutes or refrigerate for faster setting.