Preheat your oven to 350°F (175°C). Prepare the red velvet cake mix according to the package instructions, adding water, vegetable oil, and eggs. Mix well until fully combined, then pour the batter into a greased cake pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once done, let it cool completely on a wire rack.

After the cake has cooled, break it into large chunks and place them into a large mixing bowl. Crumble the cake thoroughly until it's a fine texture resembling breadcrumbs. Set aside about 1/2 cup of crumbs for decorating later.

Add your choice of frosting to the crumbled cake, starting with a small amount. Blend the mixture together until it's fully combined and holds together like dough.

Cover the cake mixture with plastic wrap and refrigerate for at least 2 hours or place it in the freezer for 15 minutes.

Once the mixture is chilled, scoop out a small portion and roll it into a ball about the size of a ping pong ball. Repeat until all the mixture is rolled into balls, then place them on a baking sheet lined with parchment paper. Freeze the cake balls again for about 30 minutes until hardened.

In a microwave-safe bowl, heat your candy coating in short bursts of 30 seconds, stirring in between until it’s completely melted and smooth. If the coating is too thick, add a teaspoon of coconut oil.

Take a chilled cake ball and insert a lollipop stick into the tip, dipping the stick into the melted candy coating first. Then, dip the entire cake ball into the melted coating, ensuring it’s fully covered.

Before the coating hardens, sprinkle the reserved crumbled cake over the top of each dipped pop for decoration. Allow the cake pops to sit undisturbed until the candy coating has fully hardened, which could take about 30 minutes at room temperature.