Preheat oven to 350. In a large bowl combine cake mix, water, oil, and eggs. Mix until fully incorporated. Bake for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool completely. Then, using your hands, crumble the cake into fine crumbles. If the crumbs are too big, they won't stick together in a shape.
Add the whole container of frosting to the cake crumbs. Mix until you are able to form a ball with the mixture.
Using a small cookie scoop, scoop out small balls of cake mix onto a baking sheet covered with parchment paper. Stick them in the freezer until they firm up a bit. You want them to be easier to handle, but not frozen.
Roll the cake balls between your hands to make them round. Put them back on the cookie sheet and back in the freezer while you prepare the chocolate.
In a glass bowl or measuring cup, melt the candy melts by microwaving them for 30 seconds at a time and stirring well in between each time.
Only take a few cake pops out of the freezer at a time. Dip a lollipop stick in the candy melts and then stick it into the center of the cake pop.
Dip the cake pop in the candy melts until the whole thing is covered. Pull it out and let the excess drip off. Place into a stand or a styrofoam block. Sprinkle with sprinkles if desired. Repeat with all of the cake pops. Let the chocolate cool and set completely before serving.
Video
Notes
I used a Devil's food cake mix and a Funfetti cake mix for the step-by-step photos so you could see how vanilla and chocolate cake both look.