Preheat the oven to 350 degrees Fahrenheit and spray a 9X13 baking pan with non-stick cooking spray.

In a large mix, stir together the cake mix, water, vegetable oil and eggs until combined.

Pour the batter into the prepared pan and bake based on the cake mix package instruction.

Let the cake cool completely at room temperature.

Remove the cake from the pan and remove all the brown outside layer of the cake and throw it away.

Crumble up the remaining cake into a large mixing bowl.  Stir the frosting in with the crumbled cake until everything is well combined.

Shape mixture into 24 cake balls and place on a lined cookie sheet. I used a cookie scoop to ensure that each one is approximately the same size.

Place the candy melts in a small microwave safe bowl and microwave for 30 seconds, then stir.  Then continue to heat in 30 second intervals stirring between each one until the candy melts are fully melted.

Dip each cake pop stick into the melted candy and then place them into the cake balls about halfway through the balls.  Then place in the freezer for 10-15 minutes.

Then dip each cake pop into the melted candy melts (you may need to re-melt if it has solidified some while the cake pops were in the freezer).  Make sure that the candy covers the cake pop completely.  Allow the excess melted candy to drip off back into the bowl.

Then place the stick of cake pops in a block of styrofoam while the candy dries and solidifies.  Add the sprinkles immediately before the candy dries.

Continue until all the cake pops have been covered.  Once all the cake pops are dry, they are ready to serve and enjoy!