Preheat your oven to 350°F and prepare a cake pan according to the box directions. Mix the cake mix, eggs, melted butter, and milk in a large bowl until combined. Pour into the prepared pan and bake for 25-30 minutes until a toothpick comes out clean.

Cool the cake completely on a wire rack, then crumble it into a large mixing bowl using your hands. You want fine crumbs, not chunks, so take your time here.

Add the buttercream frosting to the cake crumbs and mix with an electric mixer or wooden spoon until you get a dough-like texture. The mixture should stick together when you squeeze it, but not be wet. I usually do this step by hand because it's faster than cleaning the mixer.

Roll the mixture into 24 balls about the size of walnuts and place them on a parchment-lined baking sheet. Freeze these for at least 30 minutes—don't skip this step because it keeps them from falling apart when you dip them.

Melt the white candy melts in a microwave-safe bowl in 30-second intervals, stirring between each one to prevent burning. Once melted, stir in the vanilla powder and vegetable oil until you get a thin, dippable consistency.

Insert a cake pop stick into each frozen ball, then dip it into the melted candy coating until fully covered. Tap off the excess and immediately sprinkle with your patriotic cake pops cozy color choice before the coating sets.

Place each dipped pop back on the parchment to set for about 5 minutes, then transfer to a display stand or tall glass to cool completely.