Preheat oven to 350 degrees and spray an 8” round cake pan with non-stick cooking spray. In a large bowl, using an electric hand blender, combine eggs, melted butter, applesauce, and milk. Mix until combined then add dry cake mix and cinnamon and stir until smooth. Pour batter into prepared pan and spread evenly. Bake 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool cake completely.
Use your hands and crumble the cake into a large bowl until only small pieces remain. Add in yogurt and mix until completely incorporated. Form dough into
1 1/2 Tbsp sized balls and freeze 30 minutes, or until firm.
To make the caramel coating, add butter, brown sugar, water, and salt to a medium saucepan and heat until the butter melts and the mixture begins to boil. Simmer 5 minutes, stirring occasionally. Remove from heat and thoroughly whisk in vanilla and coconut milk. Allow mixture to cool and thicken, about 10 minutes.
Remove cake balls from freezer. Line a cookie sheet pan with parchment paper and set aside. Dip the end of a lollipop stick into the caramel sauce, then press into the center of a cake ball. Dip cake ball into the caramel sauce, twirling to coat completely.
Allow excess caramel to drip off, then place cake pop onto prepared pan. Sprinkle with crushed graham crackers. Repeat with remaining cake balls. Refrigerate cake pops until caramel sauce is set, about 15 minutes.