Heat the oven to 350°F. Grease a 9-by-13-inch baking pan and line the bottom with parchment if desired.

Combine the cake mix, eggs, oil, and water in a large bowl. Beat for about 2 minutes, until the batter is smooth, then bake for 23 to 27 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cake completely before handling it. Break it into a large bowl and rub the pieces between your fingers until the crumbs are fine and even.

Add the frosting a little at a time, stirring after each addition. Stop when the mixture holds together like soft dough without feeling wet or greasy.

Scoop about 1 1/2 tablespoons of mixture for each pop and roll it into a smooth ball. Chill the shaped balls for 20 to 30 minutes.

Melt a small amount of candy coating, dip the tip of each stick into it, and press the coated tip halfway into a cake ball. Chill the assembled pops for another 10 minutes.

Melt the remaining candy melts with the shortening in short microwave intervals, stirring often. Dip each cake pop straight down, lift it out, and gently tap the stick against the bowl to remove excess coating.

Decorate immediately with sprinkles while the coating is still wet. Stand the pops upright in a cake pop stand or a block of foam and let them set completely before serving.