Preheat your oven to 350°F (175°C). In a mixing bowl, combine the cake mix with the specified amount of water, vegetable oil, and eggs according to the package instructions. Whisk until smooth.

Pour the prepared cake batter into a greased 9x9-inch baking dish. Bake for 25 to 30 minutes until a toothpick comes out clean. Allow to cool completely.

Crumble the cooled cake into fine pieces in a mixing bowl, saving about ½ cup for later decoration.

Mix the crumbled cake with frosting until it holds together like play-dough. Chill for 2 hours or freeze for 15 minutes.

Roll the mixture into 1-inch balls and place them on a baking sheet. Freeze for about 30 minutes.

Melt the candy coating in a microwave-safe bowl at 50% power in 30-second intervals until smooth. If thick, add coconut oil.

Dip each lollipop stick into the melted coating, then insert it halfway into each cake ball.

Dip each cake ball into the coating, tap off excess, and sprinkle with reserved crumbled cake. Place upright to set.

Allow the cake pops to sit at room temperature for 20-30 minutes until the coating hardens.