Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Beat cake mix, water, oil, and eggs in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more.

Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 28 to 33 minutes. Remove from the oven and cool completely, about 1 hour.

Crumble cooled cake into a large bowl.

Stir frosting into the crumbled cake until the mixture is sticky but not too smooth. Refrigerate until chilled, for at least 30 minutes.

Roll cake mixture into eighteen 1 1/2-inch balls and place on a baking sheet.

Place about 1/4 cup candy melts in a microwave-safe bowl. Microwave on high until melted, about 20 seconds.

Push a lollipop stick halfway into each ball of cake mixture.

Gently dip balls into the melted chocolate to coat, then place upright in a block of styrofoam.

Decorate with candy sprinkles while chocolate coating is wet. Repeat to make remaining cake pops, melting more candy melts as needed.