Preheat your oven, typically between 325°F and 350°F depending on the type of pan you are using.
Combine the cake mix, neutral oil, 1 cup of milk, and eggs in a large bowl. Pour the batter into a lined or greased pan and transfer into the oven. Bake until a toothpick stuck in the center comes out clean, checking 2-4 minutes before the box bake time is finished.
Transfer the cake while it’s still hot into a large stand mixing bowl and crumble the cake on low speed using the paddle attachment until there are no large pieces.
In a small mixing bowl, combine the softened butter, powdered sugar, vanilla extract, a splash of milk, and a pinch of salt to make the buttercream. Mix well until smooth.
Add the buttercream to the crumbled cake and mix on low until the batter comes together. Roll into cake pops weighing approximately 30g each, or 1-1/4 inch in diameter. Chill in the freezer for 15 minutes.
Melt the pink candy melts in the microwave in 20-30 second increments until smooth. Dip a lollipop stick into the candy melt, then gently stab the cake pop approximately halfway. Repeat for all cake pops, then chill again in the freezer for 15 minutes.
Melt the remaining candy again once the pops are chilled. Dip and submerge each entire cake pop, ensuring the new coating meets where it was dipped previously. Holding the stick with one hand, gently tap the stick with your other hand until all excess chocolate has dripped off.
Decorate with white nonpareils quickly before the pink candy melt dries. Place the sticks into a styrofoam block to dry.
Cook it hands-free.
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