Prepare the cake according to package directions. Beat cake mix, water, vegetable oil, and eggs in a large mixing bowl.

Pour the batter into a greased 9×9-inch baking dish or two 8×8-inch round cake dishes and bake in a 350°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. Set aside ½ cup of crumbled cake.

Stir the frosting into the crumbled cake, cover with plastic wrap, and freeze until chilled.

Use a cookie scoop and your hands to roll the mixture into evenly sized small balls, aiming for the size of a ping pong ball, and place them on a large baking sheet.

Freeze the balls again until hard.

Once frozen, roll them again to smooth out the sides, then place them on a cookie sheet.

Melt the candy melts in the microwave or in a double boiler. Dip lollipop sticks into the melted chocolate, then stick into each of the frozen cake balls.

Dip cake pops into the melted chocolate or spoon chocolate onto the balls and twirl to coat, letting the excess chocolate drizzle off onto parchment paper. Decorate with the crumbled cake that was set aside.

Place them upright in a styrofoam block or a cardboard box to harden.