Begin by lining a cookie sheet with parchment paper, allowing the truffles to set without sticking.

In a medium mixing bowl, combine the heat-treated white cake mix, softened cream cheese, and vanilla extract. Mix thoroughly until smooth.

Gently fold in the well-drained crushed pineapple, chopped walnuts, and ripe banana slices into the cream mixture until evenly distributed.

Using a cookie scoop, portion out the mixture into 1 to 1½-inch balls, shaping them with your hands for a smooth finish.

Refrigerate the shaped truffles for about 1 hour, or until they are firm to the touch.

Melt the white candy coating by heating it at 50% power in 1-minute intervals, stirring in between.

Carefully dip each chilled truffle into the melted candy coating, ensuring it's completely covered.

Place the coated truffles back into the refrigerator for another 30 minutes to set the coating firmly.

Melt chocolate melting wafers and drizzle over the truffles, then top with a maraschino cherry and rainbow sprinkles.