Preheat oven to 350°F. Add first 10 ingredients to WildSide or FourSide jar. Secure lid and press “Pulse” 3–4 times. Pour into separate bowl and set aside.
Add oil, apple, molasses, and eggs to WildSide or FourSide jar. Secure lid and select “Whole Juice.” Add half of flour mixture to jar and secure lid. Press "Pulse" 3–4 times. Add remaining flour mixture and secure lid. Press "Pulse" 8–10 times or until dry ingredients are incorporated.
Pour batter into greased 9-x-5-inch pan, and bake for 25–30 minutes. Let cake cool completely.
Add Neufchâtel cheese, milk, and powdered sugar to FourSide or WildSide jar and secure lid. Press "Pulse" 6–8 times or until ingredients are blended.
Using your fingers, crumble entire cake. Add frosting to crumbled cake a little at a time until cake crumbles cling together.
Form cake balls by using a 1-ounce ice cream scoop, cookie dough baller, or your hands. Insert top of a lollipop stick into each cake ball, and secure stick upright in craft or floral foam. Place cake pops in freezer for at least 15 minutes.
Melt chocolate coating or chocolate chips according to package instructions. Dip frozen cake pops in chocolate, and then reinsert sticks in foam. Then, place cake pops in freezer for 20 minutes or until chocolate is sufficiently hardened.