Preheat the oven to 350ºF. Spray a 9x13 inch pan with nonstick spray. Set aside.

In a large bowl, whisk together cake mix, water, oil, and eggs until combined as the back of the box instructs. Pour the prepared batter into the pan and bake according to the recommended time on the box.

Immediately when the cake comes out of the oven, carefully transfer the cake to a large mixing bowl. Add ½ cup frosting and beat with an electric mixer on low speed until the cake and frosting form a dough like texture.

Use a tablespoon sized scoop to form and roll the dough into balls. It’s okay if the balls aren't perfectly round right now, we’ll roll again after freezing. Place the cake balls on a lined baking sheet and refrigerate for 2 hours. The balls stay on the sticks better and are easier to dip when cold. I do NOT recommend freezing the cake balls, the chocolate coating will crack once dipped as the temperature changes.

Re-roll the balls as needed after they’ve chilled. Keep them in the fridge and melt the candy melts.

Heat the candy melts in a 2-cup liquid measuring cup (ideal for easy dunking!) in the microwave at 20-second intervals. Stir after each interval until the mixture is melted and smooth.

Working in batches of 2 or 3, dip the lollipop stick about ½ inch into the candy melts, then insert it into the center of the cake ball, making sure it only goes about halfway. Dip the cake ball into the coating until it is fully covered, making certain the coating extends over the base of the cake ball where it meets the lollipop stick. Gently tap the stick against the edge of the measuring cup to allow any excess coating to drip off. Add sprinkles if desired and place the cake pops upright in styrofoam or a box to set. Repeat the process with the remaining cake balls, working with only a few at a time and ensuring the cake balls remain very cold during the dipping process.