Preheat your oven to 350°F (175°C) and grease a baking pan. Mix the red velvet cake mix with water, vegetable oil, and eggs until smooth. Pour into the prepared pan and bake for 25 to 30 minutes, until a toothpick comes out clean. Allow to cool completely.

Remove the cooled cake from the pan and crumble into fine crumbs in a large bowl. Reserve 1/2 cup for decoration.

Add a few tablespoons of frosting to the crumbs and mix until combined and dough-like. Chill for 15-20 minutes.

Scoop out portions and roll into balls, about the size of ping pong balls. Freeze for at least 30 minutes until solid.

In a microwave-safe bowl, melt candy melts or chocolate in 30-second intervals until smooth. Set aside.

Dip the tip of each lollipop stick into the melted chocolate, then insert into the center of each cake ball. Allow the chocolate to set.

Dip each cake ball into the melted chocolate, allowing excess to drip off. While wet, sprinkle with reserved cake crumbs.

Place the coated cake pops upright in a foam block or cardboard box to let them set completely, for at least 30 minutes.