Preheat oven to 350°F. Prepare Nana's Apple Cake Mix as directed on package, substituting 1 cup applesauce for the chopped apples. Bake 45-55 minutes; allow to cool slightly. While still warm, but cool enough to handle, scoop out roughly tablespoon-sized* amounts of cake and roll into a 1-inch ball with hands. Place cake balls on a wax paper-lined cookie sheet and refrigerate 2 hours.
Melt candy melts according to package directions. Remove chilled cake balls from refrigerator and insert candy pop sticks into each; quickly dip each pop into candy melts and place back on cookie sheets. Return pan of dipped cake pops to refrigerator to set the coating.
Pour jar of Creamy Caramel Sauce into a microwave-safe vessel suitable for dipping. Microwave on HIGH 5-10 seconds or until slightly warm and fluid.
Remove cake pops from refrigerator and quickly dip about three-quarters of each pop into the caramel sauce (allow a little of the red candy coating to show at stick end). Place cake pops on wax paper-lined cookie sheet and refrigerate a few minutes to set the caramel sauce.
Makes about 12 servings.
Note: A small cookie scoop makes balls of uniform size. Take care not to overheat the caramel sauce, or it can melt the candy coating when dipping.