Preheat the oven to 350°F (175°C). Prepare the cake mix according to package instructions using water, vegetable oil, and eggs. Bake in a greased pan for 25-30 minutes.

Once the cake is cool, crumble it into a large mixing bowl until fine crumbs form.

Add the buttercream frosting to the crumbled cake and mix until well combined. The mixture should be moist but not sticky.

Using your hands, roll the mixture into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Melt a small amount of chocolate chips and dip the end of each lollipop stick into the melted chocolate. Then insert the stick into the center of each cake ball. Freeze for about 15 minutes.

Melt the remaining chocolate chips with coconut oil in a microwave-safe bowl. Dip each cake pop into the melted chocolate, allowing excess to drip off.

While the chocolate is still wet, sprinkle with decorations like sprinkles. Allow to set on a stand or in a cup.