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Line a baking sheet with parchment paper.
In the bowl of a food processor, combine the butter, cake mix, sugar, flour, and vanilla. Process until it forms a firm dough. Transfer to a bowl.
Mix the nonpareils into the dough.
Roll the dough into 1-inch balls and place on the lined baking sheet.
Freeze the dough balls for 10 minutes.
In a microwave-safe bowl, melt the white chocolate on 50% power in 30-second increments, stirring in between each, until melted. Dip the cake balls into the melted chocolate, remove with a fork, and place back on the lined baking sheet.
Sprinkle the tops with the nonpareils, coconut, or chopped nuts.
Let the cake truffles harden at room temperature or in the fridge for 20 minutes before serving.