Bake the cake mix according to package instructions in a greased 13x9-inch pan at 350°F for about 25-30 minutes.

Once baked, allow the cake to cool completely, then crumble it into a large bowl.

Mix in prepared frosting gradually until moist enough to hold together when rolled into balls.

Shape the mixture into egg shapes (1.25 to 1.5 ounces each), place on a parchment-lined baking sheet, and refrigerate for 20-30 minutes.

Melt the candy coating in a microwave-safe bowl in 30-second intervals until smooth.

Dip the tip of each lollipop stick into the melted coating and insert into each cake pop. Dip the pops completely in the coating.

Sprinkle with desired decorations while the coating is still wet and allow to set in a foam block.