Preheat your oven according to the package instructions for the cake mix. Grease a 9x13-inch baking pan before pouring in the prepared batter. Bake until a toothpick comes out clean and let cool completely.

Crumble the cooled cake into fine crumbs using fingers or a fork, or pulse in a food processor until even.

In a large bowl, combine cake crumbs with frosting, mixing until the mixture holds together but isn't overly sticky.

Roll portions of the mixture into 1-inch balls and place on a parchment-lined baking sheet. Freeze for 15 minutes to firm up.

Melt candy melts in a microwave-safe bowl in 30-second intervals, stirring until smooth.

Dip a lollipop stick into the melted candy and insert into each cake ball, letting it set for 1 minute.

Dip each cake ball completely into the melted candy coating, allowing excess to drip off. Decorate immediately with sprinkles or candy eyes.

Stick the decorated cake pops upright into a styrofoam block or cake pop stand and let sit at room temperature for 20 minutes to harden.