Instructions

Preheat oven to 350 degrees.

Using a handheld or stand mixer fitted with a paddle attachment, combine the cake mix, vegetable oil, and water together until no lumps remain.

Grease a 9×13 pan with cooking spray.

Pour in the cake mix, and using an offset spatula smooth out any uneven parts of the batter.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out cleanly.

Let cake cool completely on a cooling rack.

Once the cake is completely cooled, gently remove the top, sides, and bottom crusts. (This is an important step, because the crust will end up giving the cake pops a dry mouthfeel and will keep the cake pops from forming into balls.)

Place the cake into a large mixing bowl, and using your fingers gently break the cake down until the cake resembles fine crumbs.

Add the frosting, and stir well to combine.

Fit a large cookie sheet with parchment.

Using a medium cookie scoop, remove the pops in batches and gently roll them between your hands until they’re firm and smooth.

Place on the prepared sheet pan while rolling out the rest of the balls.

Reserve.

Set up a cake pop stand or Styrofoam holder, or box with holes,  and reserve.

Melt ¼ cup candy melts in the microwave at 10 second intervals, stirring each time.

Dip the sticks or straws into the chocolate, and insert into the center of the cake pop.

Place each cake pop into the holder of your choice.

Freeze for 15 minutes.

Melt the remaining candy melts, and stir in melting aid or coconut oil.

Pour the melted chocolate into a tall glass.

Using an in and out motion, gently dip the cake pops into the melted chocolate. Once covered in chocolate, let any excess chocolate drop back into the glass.

Place back in cake pop stand.

Immediately top with sprinkles.

Repeat with remaining cake pops.

Let the chocolate harden at room temperature for 30 minutes.