Preheat oven to 350°F (175°C). Combine cake mix, eggs, and water or milk until smooth. Pour into greased pan and bake for 25-30 minutes, let cool.

Crumble the cooled cake into fine pieces. Mix in frosting until the mixture is dough-like.

Roll portions of the mixture into golf ball-sized balls and place them on a lined baking sheet. Refrigerate for 30 minutes.

Melt chocolate melts in microwave, stirring regularly. Dip each refrigerated cake ball into the melted chocolate, tapping off excess.

Press candy eyes into the chocolate while it's wet. Drizzle with red icing for effects, and add sprinkles if desired.

Stand cake pops upright in a styrofoam block or cupcake holder to set. Allow to cool for about 30 minutes until chocolate is hard.