Begin by lining a large cookie sheet with parchment paper to create a non-stick surface.

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

Gently fold in the well-drained crushed pineapple, chopped walnuts, and ripe banana slices.

Scoop out portions of the mixture, roll them into smooth balls, and place them on the prepared baking sheet.

Refrigerate the truffles for 1 hour to allow them to firm up.

Melt the white candy coating in a microwave-safe bowl, heating it in 30-second intervals until smooth.

Dip each truffle into the melted candy coating and place them back on the baking sheet.

Melt the chocolate melting wafers and drizzle over each coated truffle, then add a maraschino cherry and rainbow sprinkles.

Refrigerate the decorated truffles for an additional 30 minutes to set the coating.