Prepare the cake according to the instructions on the box and bake in a suitable pan. Allow the cake to cool completely.

Crumble the cooled cake into fine crumbs in a large bowl using your hands or a fork.

Add the frosting to the cake crumbs, starting with 1/4 cup and gradually adding more until the mixture is moist enough to hold together but not overly sticky.

Roll the mixture into small balls, about 1-inch in diameter, and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 2 hours or in the freezer for 30 minutes.

Melt the candy melts and vegetable oil together in a microwave-safe bowl in 30-second intervals, stirring after each interval, until smooth and fully melted.

Dip the tip of each cake pop stick into the melted candy melts, then insert it halfway into a chilled cake ball. This helps secure the stick to the cake ball.

Once all sticks are inserted, dip each cake pop into the melted candy coating until fully covered. Tap off excess coating gently and stand the cake pop upright in a cake pop stand or styrofoam block.

If desired, add sprinkles to the cake pops before the coating sets.

Allow the cake pops to set completely at room temperature or in the refrigerator before serving.