Preheat your oven to 350°F (175°C) and prepare a 9x13 inch cake pan by greasing it.

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

Pour the cake batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely in the pan before transferring it to a wire rack.

Once cooled, crumble the cake into a large bowl and mix in the buttercream frosting until fully combined.

Using your hands, form the mixture into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.

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

Dip the end of each lollipop stick into the melted white chocolate, then insert it halfway into each cake ball to help them stay on the stick.

Refrigerate the cake pops for about 30 minutes until firm.

Melt the red and blue candy melts according to package instructions.

Dip each cake pop into the red or blue candy melts, allowing any excess to drip off.

Before the candy coating sets, sprinkle with red, white, and blue sprinkles for a festive touch.

Place the decorated cake pops upright in a foam block or a cake pop stand to allow them to set completely.

Once the coating has hardened, your Patriotic Cake Pops are ready to serve!