Preheat your oven to the temperature indicated on the red velvet cake mix package. In a large bowl, combine the cake mix, eggs, vegetable oil, and water, stirring until smooth. Pour the batter into a greased baking dish and bake for about 30-35 minutes. The cake is ready when a toothpick inserted in the center comes out clean. Allow it to cool completely.

Once cooled, trim any dry edges from the cake to ensure a moist texture. Using your hands or a fork, crumble the cake into fine pieces in a large mixing bowl. The crumbles should resemble coarse crumbs, as this will help bind the cake pops together.

Add about half a container of the Pillsbury Creamy Supreme Vanilla Frosting to the crumbled cake. Mix until the frosting is fully incorporated and the mixture holds together when squeezed. Form the mixture into uniform balls, about the size of a golf ball.

Melt a small amount of Wilton Candy Melts according to the package instructions. Dip the end of each cake pop stick into the melted candy and gently insert it into a cake ball halfway. Freeze for about 15 minutes to firm up.

Melt the remaining Wilton Candy Melts in a microwave-safe bowl, heating in 30-second intervals until smooth and glossy—about 1-2 minutes total. If the mixture is too thick, add a little melting aid to achieve a thin consistency.

Carefully dip each cake pop into the melted candy coating, ensuring it is covered completely. Allow excess coating to drip back into the bowl. Place dipped pops back on the tray.

Insert the decorated cake pops upright into a block of styrofoam to hold them while they set. Drizzle with additional colored candy melts or add sprinkles, then allow to set for about 30 minutes before serving or storing.