Heat oven to 350°F. Spray a 13 x 9-inch baking pan with baking spray; set aside.
Prepare cake mix as directed on the box, using cranberry juice in place of water and using vegetable oil accordingly. Pour into cake pan and bake until wooden pick inserted in center comes out clean (25 to 28 minutes).
Remove from oven; cool completely.
In a large bowl, crumble entire cake into fine pieces. Add frosting to crumbled cake and mix until cake is completely coated. Form into balls; chill at least 1 hour.
Dip tip of lollipop stick into melted coating, then push stick about halfway into shaped cake pop. Dip cake pop into melted coating, tapping to remove any excess. Place pops upright into box or block; let dry completely.
Repeat with remaining cake pops.
Using toothpicks, apply additional melted colored coating as desired; decorate with candies, sprinkles or edible glitter into desired shapes or patterns.
Makes about 32 cake pops.
Per Serving: Cal. 145 (7% DV), Fat Cal. 64, Pro. 1 g (2% DV), Carb. 19 g (6% DV), Fat 7 g (11% DV), Chol. 18 mg (6% DV), Sod. 120 mg (5% DV), Vit. A 8 RE (1% DV), Vit C 2 mg (3% DV), Vit. E 0 mg (0% DV), Calcium 21 mg (2% DV), Iron 0 mg (2% DV), Folate 16 Ug (4% DV), Zinc 0 mg (1% DV), Pot.23 mg (1% DV), Dietary Exchange: Starch 1, Fat 1.5