Instructions:

1. Bake the Cake: Preheat your oven to 350°F (175°C). Grease a 13x9-inch cake pan. In a large bowl, combine the cake mix, water, oil, and eggs. Mix until well blended. Pour the batter into the prepared pan and bake according to the package instructions. Allow the cake to cool completely.​
2. Prepare the Cake Balls: Once cooled, crumble the cake into fine crumbs in a large bowl. Add the frosting and mix until the mixture resembles wet sand but is not overly smooth. Using a tablespoon or cookie scoop, portion out the mixture and roll into 1-inch balls. Place the balls on a lined baking sheet and refrigerate for at least 4 hours or freeze for 30 minutes to firm up.​
3. Coat the Cake Pops: Melt the candy melts or chocolate wafers according to the package instructions. Dip the tip of each lollipop stick into the melted coating, then insert it halfway into a cake ball. Dip the cake ball into the melted coating, ensuring it's fully covered. Gently tap off any excess coating and immediately add sprinkles if desired. Place the coated cake pops upright in a styrofoam block or a box with holes to set.​
4. Serve and Store: Once the coating has set, the cake pops are ready to serve. Store them in the refrigerator for up to one wee

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