Preheat your oven according to the cake mix instructions.

In a large mixing bowl, combine the cake mix, eggs, vegetable oil, and water. Mix until smooth.

Pour the batter into a greased cake pan and bake until a toothpick inserted comes out clean, typically 25-30 minutes.

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack.

Allow the cake to cool completely.

Once cooled, crumble the cake into a large bowl using your hands.

Add the frosting to the crumbled cake mix. Start with half the can and mix until the mixture is moldable but not too sticky.

Use more frosting if necessary until you achieve the right consistency.

Scoop about a tablespoon of the mixture and roll it into a ball. Place the balls on a baking sheet lined with parchment paper.

Repeat until all the mixture has been shaped.

Refrigerate the cake balls for at least 20-30 minutes to help them firm up.

While the cake balls chill, melt the candy melts in a microwave-safe bowl, using short intervals and stirring frequently to avoid burning.

Take the cake balls out of the refrigerator. Dip the tip of each lollipop stick into the melted candy coating and insert it about halfway into each cake ball.

Dip each cake pop into the melted candy coating, allowing excess to drip off, and quickly decorate with sprinkles before the coating hardens.

Place the decorated cake pops upright in a bucket or foam block to allow them to set completely.