Preheat oven to 350F and bake the cake according to package directions in a 9x13 pan; cool completely.

Crumble the cooled cake into fine crumbs in a large bowl, no large chunks remaining.

Add frosting a few tablespoons at a time, mixing until the mixture holds together when pressed in your palm but is not greasy or wet.

Scoop 2-tablespoon portions and shape into football ovals, tapering the ends.

Insert a lollipop stick halfway into the rounded side of each pop.

Freeze pops 30 minutes, until firm.

Melt candy coating or chocolate in 30-second bursts until smooth and thin enough to coat the back of a spoon.

Dip each pop fully into the coating, tap gently to remove excess, and let any drips fall before setting it upright.

Stand pops upright in a foam block or a cup of rice until the coating sets, about 10 minutes.

Pipe white icing laces across the curved top of each football once the coating is firm.