Once cake is COMPLETELY cooled, crumble it up. No need for a food processor or anything like that – just mash it up with your hands.
Take your pan of crunch topping and break it up into very small bits with your hands. Scoop 1 cup of crunch topping crumbs into the crumbled cake pieces. Add all the cream cheese frosting that you made to the cake crumbs and mix with your hands. Yes, your hands. It just works best to clean your hands really well and get in there. Here is how it will look when it is all combined.
Set the rest of the crumbled topping aside for later use.
Next you want to make the actual cake balls. I found it easiest to use a small cookie scoop so that I could guarantee that all the cake pops were the same size. After you scoop the cake, roll them in your hand until they are complete round balls and set them on a tray.
Put cake balls in the freezer for 20-30 minutes.
Carefully melt your vanilla candy melt in the microwave according to the package.
Remove the cake balls from the freezer. Dip into the candy melt until complete covered. Remove cake balls from candy melt with a fork.
Holding the chocolate covered cake ball over the crunch topping, sprinkle the pumpkin bite with the crunch and then gently roll it off the fork onto a tray. Sprinkle with additional crunch.
Let the cake balls set until the candy melt is hardened. That’s it! Enjoy!
*Store Pumpkin Crunch Cakes Bites in refrigerator.