This recipe is my go-to when I want a dessert that feels indulgent but comes together with pantry and fridge staples. I first created these banana truffles on a sunny weekend when I had leftover cream cheese and an overripe banana on the counter. The first bite delivered a soft, cake-like interior flecked with pineapple and walnuts, contrasted by a crisp white coating and a tiny burst of cherry on top. They quickly became the centerpiece of a small family gathering, vanishing within minutes.

What makes these especially memorable is the texture contrast: a smooth, slightly dense center that melts in your mouth, and a snap from the candy coating. The crushed pineapple brightens the flavor and keeps the center moist while the chopped walnuts add a pleasant crunch. I love making these for parties because they are visually festive and easy to serve—each truffle is its own handheld portion and they store beautifully in the fridge.

Ingredients

• 15.25 oz box white cake mix: I use a standard white cake mix such as Betty Crocker or Duncan Hines (15.25 oz). Heat-treated box mix creates a dry, fine crumb that blends into the cream cheese for a smooth, scoopable center.
• 8 oz block cream cheese (softened): Full-fat cream cheese at room temperature blends easiest and gives the truffle a creamy, stable structure—avoid cold cream cheese or it will lump.
• 1 teaspoon vanilla extract: Pure vanilla adds warmth and balances the tropical notes from pineapple and banana; if using imitation vanilla, reduce slightly.
• 1/2 cup crushed pineapple, very well drained: Use canned crushed pineapple packed in juice—drain in a fine mesh sieve and press with a spoon to remove excess liquid so the centers don’t become soggy.
• 3/4 cup chopped walnuts: Lightly toast walnuts in a dry skillet for 3–4 minutes to deepen the flavor and cool before chopping for best crunch and aroma.
• 1 medium ripe banana, sliced and mashed slightly: Use a banana with speckles for sweetness and aroma; mash and fold in so you get bits of banana in the mixture without adding too much moisture.
• 8 oz white candy coating: White confectionery coating (yields a glossy outer shell). Use chocolate-style melts labeled for dipping for best snap.
• 1/2 cup chocolate melting wafers: For the drizzle—use semi-sweet or milk depending on preference; melting wafers give a shiny finish and set quickly.
• Rainbow sprinkles & stemmed maraschino cherries: For garnish—use stemmed cherries so they sit upright and add visual charm.

Instructions

Prepare your workspace:Line a large cookie sheet with parchment paper and set it on the counter near the refrigerator. Have a 1–2 inch cookie scoop, a medium mixing bowl, and a small bowl for drained pineapple ready. Chilling space in the fridge is essential: clear a shelf so truffles sit flat while they firm up.Create the truffle base:In a medium mixing bowl, beat the softened 8 oz cream cheese with 1 teaspoon vanilla until smooth. Gradually add the 15.25 oz dry cake mix and mix until fully incorporated and a stiff, dough-like texture forms. If too wet, add a tablespoon more dry mix; if crumbly, add a teaspoon of milk to bind.Fold in mix-ins:Drain 1/2 cup crushed pineapple very well—press with the back of a spoon or use cheesecloth. Add pineapple, 3/4 cup chopped toasted walnuts, and the mashed banana to the bowl. Fold gently until evenly distributed; avoid overmixing so banana pieces remain intact for texture.Scoop, shape, and chill:Using a 1–2 inch cookie scoop, portion the mixture and roll between your palms into smooth 1–1.5 inch balls. Place each ball on the parchment-lined sheet, spacing evenly. Refrigerate uncovered for 60 minutes to firm the centers—they should feel chilled and hold their shape before dipping.Melt the white coating:About 5–10 minutes before the hour is up, place 8 oz white candy coating in a microwave-safe bowl and heat at 50% power for 1 minute. Stir and return in 30-second bursts until silky and lump-free. Stir well to ensure even melting and keep the coating warm but not hot (target around 100–110°F if using a thermometer).Dip each truffle:Remove truffles from the fridge and one at a time dip into the melted white coating with a fork or dipping tool, tapping the fork on the bowl rim to remove excess coating. Return to the parchment and refrigerate for 30 minutes to set the outer shell.Create the chocolate drizzle and garnish:Melt 1/2 cup chocolate melting wafers similarly until smooth. Spoon a small dollop or use a piping bag to drizzle chocolate over each truffle, immediately place a stemmed maraschino cherry on top, and scatter rainbow sprinkles before the chocolate sets for secure adhesion.Final chill and serve:Refrigerate completed truffles for another 30 minutes so coatings fully firm. Serve chilled on a platter, or place small cupcake liners for elegant presentation. Store leftovers in an airtight container in the refrigerator.

Storage Tips

Store finished pieces in a single layer in an airtight container lined with parchment to prevent sticking. Keep them refrigerated and enjoy within one week for best texture and flavor. For longer storage, freeze in a single layer on a sheet until firm, then transfer to a freezer-safe container for up to two months. To serve from frozen, move to the refrigerator for 2–4 hours to thaw slowly so coatings don’t sweat; bring to cool-room temperature for 10–15 minutes if you prefer them less chilled.

Ingredient Substitutions

If you need to avoid nuts, replace walnuts with toasted sunflower seeds or omit entirely for a smoother center. To make them gluten-free, use a certified gluten-free white cake mix—note that some binders differ, so you may need to adjust the amount of mix for a proper dough texture. For dairy-free adaptations, use a vegan cream cheese and dairy-free candy melts; the texture will be slightly looser, so chill longer before dipping.

Serving Suggestions

Serve these as bite-sized dessert plates with a small scoop of vanilla ice cream or a dollop of whipped cream for contrast. For parties, place each truffle in cupcake liners and arrange on tiered trays. Pair with strong coffee or a light dessert wine. For a brunch twist, serve alongside fresh fruit, shortbread, or lemon cookies to balance the sweet, creamy center.

Cultural Background

These truffles are a modern, American-inspired confection that borrows from classic no-bake dessert traditions—using boxed cake mix and cream cheese is a long-standing shortcut in home baking. The use of pineapple and banana brings a tropical influence, reminiscent of mid-century desserts that combined canned fruit with creamy components. Topping with a maraschino cherry nods to vintage cocktail and sundae garnishes, creating a playful, nostalgic presentation.

Seasonal Adaptations

In summer, swap the rainbow sprinkles for toasted coconut and use lime zest in the dough for a tropical accent. For fall, replace walnuts with chopped pecans, add a pinch of cinnamon to the mix and use caramel drizzle instead of chocolate. During the holidays, dye the white coating with red or green color blocks and use themed sprinkles for a festive touch.

Meal Prep Tips

Form the centers up to 48 hours ahead and keep them tightly covered in the refrigerator; dip and garnish the day you plan to serve for the freshest presentation. If making ahead for a larger event, freeze baked centers on a sheet tray, then dip from frozen—the coating firms extra quickly and reduces condensation. Label containers with date and flavor variations to avoid confusion during service.

These truffles are a charming example of how simple components can feel celebratory. They're perfect for sharing, gifting in small boxes, or arranging on dessert tables. Try making one test batch to adjust garnishes and portion sizes to your taste—once you find your favorite combos, they’ll be on repeat for every special occasion.