Line a large baking sheet with parchment paper.

Mix together the heat-treated white cake mix, softened cream cheese, and vanilla extract until smooth.

Fold in well-drained crushed pineapple, chopped walnuts, and ripe banana slices.

Scoop portions of the mixture and roll into 1 to 1.5-inch balls, placing them on the prepared baking sheet.

Refrigerate the truffle balls for about 1 hour to firm.

Melt the white candy coating in a microwave-safe bowl until smooth.

Dip each truffle into the melted candy coating and return them to the baking sheet.

Let them cool for about 30 minutes at room temperature.

Drizzle melted chocolate wafers over the truffles, garnish with a maraschino cherry, and sprinkle with rainbow sprinkles.

Chill again for 30 minutes before serving.