Preheat oven to 350°F and grease a 9x13 inch pan or line with parchment paper.
Mix cake batter using the cake mix, eggs, milk, and oil until smooth, then pour into prepared pan.
Bake according to box directions, checking 5 minutes early to avoid over-baking. Cake is done when toothpick comes out with a few moist crumbs.
Crumble hot cake immediately into a large mixing bowl using a paddle attachment, hand mixer, or your hands once cool enough to touch.
Make buttercream by beating softened butter until creamy, then add powdered sugar, cream, and vanilla. Mix until smooth.
Combine buttercream with crumbled cake and mix until evenly distributed throughout.
Portion mixture into 30g balls using a kitchen scale, rolling each between your palms until smooth.
Freeze cake balls on a parchment-lined baking sheet for 15 minutes.
Melt pink candy melts according to package directions until smooth.
Dip each lollipop stick about ½ inch into melted candy, then insert halfway into a chilled cake ball.
Freeze again for 10 minutes to set the stick connection.
Coat each cake pop by dipping straight down into melted candy, letting excess drip off, then tapping stick gently on container edge.
Add sprinkles immediately while coating is still wet, then stand upright in foam block or egg carton to set completely.
