Prepare the cake mix according to the package instructions. Bake it in a standard 9×13 inch pan. Once the cake finishes baking, remove it from the oven and let it cool completely. It is vital that the cake is not warm, or the frosting will melt and create a greasy mess.

Once cooled, use your hands or a fork to crumble the cake into fine pieces in a large mixing bowl. Add the frosting one tablespoon at a time. Mix until the cake crumbs are moist enough to hold a shape when squeezed. Do not add too much frosting, or the pops will be too heavy and fall off the sticks.

Scoop about one tablespoon of the mixture and roll it between your palms to create a smooth ball. Repeat this until all the mixture is used. Place the balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes. Chilling firms up the cake balls so they stay intact during the dipping process.

Melt a small amount of candy melts in a microwave-safe bowl. Dip the tip of a lollipop stick into the melted chocolate, then insert it halfway into a chilled cake ball. This acts as “glue.” Once all sticks are inserted, return the pops to the fridge for another 10 minutes to set the sticks firmly.

Melt the remaining candy melts, adding coconut oil if the mixture is too thick. Submerge each cake ball entirely into the chocolate, lifting it out and gently tapping the stick on the edge of the bowl to remove excess. Immediately press a candy eyeball into the center while the coating is still wet. Place the stick into a styrofoam block to dry.

Wait until the candy coating has completely hardened. Use a red edible ink marker or a toothpick dipped in red gel icing to draw squiggly “vein” lines radiating out from the candy eyeball. This gives the eyeballs a creepy, bloodshot look. Let them set completely before serving.