1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the gluten-free cake mix, water, vegetable oil, and eggs. Mix until smooth.
3. Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
4. Allow the cake to cool completely, then crumble it into a large bowl.
5. Add the gluten-free frosting to the crumbled cake and mix until well combined.
6. Form the mixture into small balls and place them on a baking sheet lined with parchment paper.
7. Chill the cake balls in the refrigerator for at least 30 minutes.
8. Once chilled, dip the end of a lollipop stick into the melted chocolate coating and insert it into each cake ball.
9. Dip each cake pop into the chocolate coating, allowing excess to drip off.
10. Sprinkle with gluten-free sprinkles before the chocolate sets.

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