Start by preparing your cake by packaged directions. Beat cake mix, water, oil, and eggs in a bowl. Pour the batter into a greased 9×13-inch baking dish or two 8×8-inch round cake dishes and bake in a 350 degree F oven until a toothpick inserted into the center comes out clean.

Let the cake cool completely, then crumble it with a fork in a large bowl or in the baking dish. Stir the frosting into the crumbled cake, cover, and freeze until chilled.

Use your hands to roll the mixture into evenly sized balls. Freeze again until balls are hard. It’s easier to roll the cake & frosting mixture into perfectly round balls if it’s cold. The cake & frosting mixture is super moist, and at room temperature it makes it extremely difficult to shape them perfectly. Once they have been frozen, I give them another little roll to smooth out the sides. Then place on a baking sheet.

Melt candy melts in the microwave or in a double boiler. Dip each lollipop stick into the pink chocolate, then stick into one of the cake pop balls. Do this with all of them and put back in freezer till they are solidified.

Gently dip the balls into the melted candy melts or spoon it onto balls and twirl to coat. Decorate with sprinkles if desired. Place them upright in a styrofoam block, or a box to harden. There you have it, you have easy cake pops!