Preheat your oven according to the cake mix package instructions and prepare a 9x13 inch baking pan.

In a large bowl, combine the cake mix, eggs, water, and vegetable oil. Mix until smooth and well combined.

Pour the batter into the prepared pan and bake according to package instructions or until a toothpick inserted comes out clean.

Once baked, let the cake cool completely in the pan before transferring it to a wire rack.

Crumble the cooled cake into a large bowl and add the buttercream frosting. Mix until well combined and the mixture can be easily formed into balls.

Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for at least 30 minutes until firm.

Melt the white chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.

Take the cake balls out of the freezer. Dip the end of a lollipop stick into the melted white chocolate, then insert the stick into the center of each cake ball.

Once all sticks are inserted, dip each cake pop into the melted white chocolate, allowing excess to drip off.

Add red and blue food coloring to the remaining melted white chocolate to create a marbled effect, then drizzle over the coated cake pops.

Immediately add sprinkles on top of the pops for decoration before the chocolate sets.

Stand the cake pops upright in a foam block or a cake pop holder until the chocolate hardens completely.