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

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

Allow the cake to cool completely.

Once cooled, crumble the cake into a large mixing bowl.

Add the buttercream frosting to the crumbled cake and mix until well combined.

Using a cookie scoop, form small balls of the mixture and place them on a baking sheet lined with parchment paper.

Refrigerate the cake balls for at least 30 minutes to firm up.

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

Dip the end of each lollipop stick into the melted chocolate, then insert it into the center of each cake ball.

Dip each cake ball into the melted chocolate, allowing excess to drip off, and place back on the parchment paper.

Sprinkle with decorations if desired before the chocolate sets.

Once the chocolate has hardened, serve the cake pops on a decorative stand or in a container.