Prepare and bake the vanilla cake according to the box instructions. Allow it to cool completely.

Crumble the baked cake into a large mixing bowl. Add 1 cup of frosting and mix with a hand mixer or hands until the texture resembles dough.

Roll the mixture into 1-inch balls and place them on a wax paper-lined baking sheet. Chill in the refrigerator for at least 1 hour.

Melt a small amount of candy melts. Dip the tip of a lollipop stick into the melted candy, then insert it halfway into each cake ball. This helps secure the stick.

Melt the remaining white candy melts in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip each cake pop into the melted coating, allowing excess to drip off.

Before the coating hardens, add a small dot of blue or green gel icing in the center. Gently press a candy eyeball on top to create the pupil.

Once the coating is set but still slightly tacky, use a piping bag, toothpick, or fine-tipped paintbrush dipped in red gel to draw squiggly veins outward from the pupil.

Stand the cake pops upright in a styrofoam block or cake pop stand to let the coating harden completely.

Serve immediately, or store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer (individually wrapped) for up to 1 month.