Preheat your oven to between 325℉ and 350℉ (162-175℃); check the cake mix box for specific guidance based on your pan size.

In a large mixing bowl, combine the vanilla cake mix, neutral oil, milk, eggs, and softened unsalted butter; blend until smooth.

Pour the batter into a greased or lined cake pan.

Bake for approximately 25-30 minutes or until a toothpick comes out clean; start checking for doneness a few minutes before the timer goes off.

Once baked, crumble the cake into a bowl while still warm, ensuring no large chunks remain.

In a separate bowl, whisk together powdered sugar, vanilla extract, salt, and milk to create a smooth buttercream.

Combine the buttercream with the crumbled cake until fully incorporated, creating a sticky dough-like consistency.

Roll the mixture into balls about 1¼ inches in diameter and place them on a parchment-lined baking sheet.

Chill the cake balls in the freezer for about 15 minutes.

Melt a small amount of candy melts according to package instructions until smooth.

Dip the tip of each lollipop stick into the melted candy and insert halfway into each cake ball.

Chill again for another 15 minutes before bringing them to room temperature for about 10 minutes.

Melt the remaining candy melts until smooth, adding oil if necessary for consistency.

Dip each cake pop into the melted candy, ensuring it gets fully coated.

Tap the stick on the edge of the bowl to remove excess coating.

Quickly sprinkle colorful nonpareils or sprinkles over the pops before the coating dries.

Place the finished cake pops in a styrofoam block or holder to dry completely for at least 30 minutes.