Preheat your oven to 325-350°F (162-175°C), following the temperature specified on your cake mix box. Prepare a 9x13-inch baking pan by greasing it or lining it with parchment paper.

In a large mixing bowl, combine the vanilla cake mix, ⅓ cup of neutral oil, 1 cup of milk, and 4 large eggs. Blend until smooth and lump-free.

Place the pan in the preheated oven and bake according to the instructions on the cake mix, typically around 25-30 minutes. Check for doneness 2-4 minutes early.

Once the cake is done baking, let it cool in the pan for about 10 minutes. Then, crumble the warm cake in a mixing bowl.

In a separate bowl, combine ¼ cup of softened unsalted butter, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Whip until light and fluffy.

Gradually add the buttercream to the crumbled cake, mixing until well incorporated and the mixture holds together.

Roll portions of the cake mixture into 1¼-inch balls. Chill the balls in the freezer for 15 minutes.

Melt the candy melts in a microwave-safe bowl, heating in 30-second intervals until smooth.

Dip the tip of each lollipop stick into melted candy before inserting it halfway into each cake ball.

Return the cake pops to the freezer for another 15 minutes to allow the sticks to set firmly.

Dip each cake pop into the melted candy coating, twisting to remove excess coating. Decorate with sprinkles while the coating is still wet.

Place the dipped cake pops upright in a holder to dry until the coating hardens.