Preheat your oven to 350°F (175°C). Prepare the cake mix according to package instructions, pour the batter into a greased 13x9-inch baking pan, and bake for 25-30 minutes until a toothpick comes out clean. Allow to cool completely.

Once cool, crumble the cake into a large mixing bowl ensuring a fine crumble with no large chunks.

Add 1/4 cup of frosting to the crumbled cake and mix until incorporated. Add more frosting gradually until you achieve a dough-like consistency.

Shape the cake mixture into egg shapes using about 2 rounded tablespoons each. Refrigerate for 20-30 minutes on a parchment paper-lined plate.

Melt the candy coating disks in a microwave-safe bowl in 30-second intervals until completely melted.

Dip the end of each lollipop stick into the melted coating and then insert it into the cooled cake pop. Dip the entire cake pop into the melted coating, letting excess drip off.

Decorate with toppings while the coating is still wet. Allow them to sit in a foam block or on a lined tray to harden for about 10-15 minutes.

Store in an airtight container at room temperature for up to 1 week or refrigerate for longer freshness.