Preheat your oven to 350°F (175°C). In a large mixing bowl, combine red velvet cake mix with water, vegetable oil, and eggs. Blend until smooth, about 2-3 minutes. Pour into a greased 9x9 dish or two 8-inch round pans.

Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.

Crumble the cooled cake into a large mixing bowl aiming for fine crumbs. Reserve about ½ cup for decoration.

Mix the crumbled cake with cream cheese frosting until it resembles a play-dough-like consistency.

Roll the mixture into uniform balls, place on a lined baking sheet, and freeze for 1-2 hours until firm.

Melt candy melts according to package instructions, stirring in intervals. If too thick, add coconut oil.

Dip the tip of each lollipop stick into the melted candy before inserting it into the cake ball.

Dip each cake ball into the melted candy coating, allowing excess coating to drip off. Optionally sprinkle reserved crumbled cake on top.

Place the dipped pops upright in a styrofoam block or cardboard box and let them sit until hard.