Preheat the oven to 350°F (175°C). Prepare the cake mix according to package instructions using water, oil, and eggs.

Pour the batter into a greased baking sheet and bake for 15-20 minutes or until a toothpick comes out clean.

Allow the cake to cool completely, then crumble it into a large mixing bowl.

Add a small amount of frosting to the crumbled cake and mix until it holds together.

Scoop out small portions and roll them into balls, placing them on a parchment-lined baking sheet.

Insert lollipop sticks into each ball and freeze for about 30 minutes until firm.

Melt the chocolate chips and coconut oil in a microwave-safe bowl, stirring until smooth.

Dip each cake pop into the melted chocolate, allowing excess to drip off.

Sprinkle with decorations while the chocolate is still wet.

Place the coated cake pops upright in a styrofoam block or a cake pop stand to set.