This recipe for Banana Truffles has been one of my happiest discoveries for turning pantry staples into something that feels celebratory. I first tried this combination during a summer potluck when I only had a boxed white cake mix, a ripe banana, and a couple of pantry odds and ends. The result was unexpectedly decadent: a soft, creamy center studded with crushed pineapple and crunchy walnuts, enrobed in a glossy white coating and finished with a chocolate accent and a stemmed cherry. The balance of tropical sweetness, tang from cream cheese, and the satisfying crunch of nuts makes these little bites memorable.

What I love most is how approachable the method is—no baking required, just stirring, shaping, chilling, and coating. They take me right back to childhood confections and grown-up dinner parties at the same time. I often bring a tray to family gatherings and watch the truffles disappear fastest, especially when I garnish each one with rainbow sprinkles and a cherry stem. The texture is soft but holds its shape, and the sweetness level is perfect as long as you fully drain the pineapple and use just-ripe banana for natural sweetness and moisture.

Ingredients

• 15.25 oz box white cake mix (heat treated): The dry mix provides structure and sweetness without baking. I use a standard supermarket brand; heat-treat the mix first according to safe handling notes so it’s ready to mix without baking.
• 8 oz cream cheese, softened to room temperature: Block cream cheese (not spreadable tub) gives a silky, tangy binding that firms up after chilling. Let it sit out 30 minutes for easier blending.
• 1 teaspoon vanilla extract: Pure vanilla amplifies the tropical and sweet flavors—use a good-quality extract for best aroma.
• 1/2 cup crushed pineapple, very well drained: Drain thoroughly in a fine-mesh sieve or press in a towel; excess moisture will make the mixture too loose.
• 3/4 cup chopped walnuts: Lightly toasted if desired for deeper flavor; chop to small, even pieces so every truffle has a bit of crunch.
• 1 medium banana, sliced and mashed slightly: Use a ripe banana with brown speckles for natural sweetness and creaminess—about 1/3 to 1/2 cup mashed.
• 8 oz white candy coating: Candy coating or confectionery coating melts smoothly and sets with a glossy finish; I use white candy coating wafers for a clean look.
• 1/2 cup chocolate melting wafers: For drizzle decoration—semisweet or milk chocolate wafers melt consistently for piping.
• Rainbow sprinkles and stemmed maraschino cherries: For garnish and a playful, nostalgic finish.

Instructions

Prepare your workspace: Line a large cookie sheet with parchment paper and set aside. Make sure your cream cheese is at room temperature to ensure it blends smoothly with the dry mix. If your banana is very ripe, slice and mash lightly so it integrates evenly. Make the truffle base: In a medium mixing bowl, use a sturdy spatula or electric hand mixer to cream together the 15.25 oz heat-treated white cake mix, 8 oz softened cream cheese, and 1 teaspoon vanilla until completely combined and a dough-like consistency forms. Scrape the sides frequently; the mixture should be uniform with no streaks of cream cheese. Fold in add-ins: Gently fold in the 1/2 cup very well-drained crushed pineapple, 3/4 cup chopped walnuts, and the mashed banana slices. Aim for even distribution but avoid overmixing which can make the mixture too soft. If too wet, add a tablespoon of cake mix at a time to reach the right texture. Shape the truffles: Using a 1 to 2 inch cookie scoop or a tablespoon, portion the mixture and roll into 1 to 1-1/2 inch balls between your palms for smooth, round shapes. Place each ball on the prepared parchment-lined sheet about 1 inch apart. For uniformity, weigh a couple of balls; they should be similar in size. Chill to set: Refrigerate the truffle balls on the sheet for 1 hour to firm up. Proper chilling ensures they hold together when dipped and prevents cracking of the coating. If short on time, freeze for 20 minutes but watch carefully so centers don’t become rock-hard. Prepare the coatings: About 5 to 10 minutes before the hour is up, melt the 8 oz white candy coating in a microwave-safe bowl at 50% power: one minute, stir, then 30-second bursts until smooth. Keep the coating warm and glossy—if it thickens, heat briefly at low power and stir. Dip and set: Remove chilled balls and dip each into the white coating using a fork or dipping tool, ensuring full coverage. Tap off excess gently and place back on parchment. Refrigerate the coated truffles for 30 minutes to set the shell. Decorate: Melt the 1/2 cup chocolate melting wafers until silky smooth and spoon a small dollop or drizzle over each truffle. Add a stemmed maraschino cherry and rainbow sprinkles while the chocolate is still wet so they adhere. Return to the refrigerator for another 30 minutes before serving.

Storage Tips

Store finished truffles in a single layer or parchment-separated layers inside an airtight container in the refrigerator for up to five days. For longer storage, freeze on a sheet until solid, then transfer to a freezer-safe container with parchment between layers for up to three months. Thaw in the refrigerator for several hours before serving to avoid condensation on the coating; bring to cool room temperature for 15 minutes before presenting.

Ingredient Substitutions

If you need to avoid nuts, replace walnuts with toasted sunflower seeds or crushed pretzels for crunch. For a dairy-free version, use vegan cream cheese and dairy-free candy coating—note that texture and set may vary. Substitute crushed pineapple with an equal amount of finely chopped dried pineapple rehydrated briefly if you prefer less moisture. For color variations, use colored candy coating or flavored coatings like white chocolate tinted with oil-based colorings.

Serving Suggestions

Present on a simple white platter with parchment or in mini paper liners for easy pick-up. These pair beautifully with a cup of black coffee, espresso, or a light sparkling wine at brunch. Garnish ideas include toasted coconut flakes, chopped freeze-dried banana, or a tiny mint leaf instead of a cherry for a fresher finish. They make charming gifts—pack a dozen in a small box with tissue paper.

Cultural Background

Confections assembled from boxed cake mix and cream cheese have long been a part of American home cooking, especially when time is limited but a showy dessert is desired. This style of no-bake, candy-coated bite shares roots with molded truffles and refrigerator cookies that rose in popularity during mid-20th-century home entertaining. The addition of pineapple and banana introduces a Tropical influence, echoing classic American pineapple-coconut desserts and banana creams.

Seasonal Adaptations

In summer, use fresh pineapple and a touch of lime zest for brightness. For winter holidays, stir in 1/4 teaspoon ground cinnamon and swap the sprinkles for crushed peppermint. For spring showers, use pastel sprinkles and substitute raspberries for cherries. Small changes to garnish and coating color allow these truffles to suit any seasonal table while leaving the core technique unchanged.

Meal Prep Tips

These are ideal for make-ahead entertaining: complete through the coating step up to two days in advance and add the final sprinkles and cherries an hour before serving. To speed assembly, set up stations—one for scooping and rolling, one for dipping, and one for decorating. Use a slow-melting setting on your chocolate warmer if you have one to maintain a smooth drizzle without reheating repeatedly.

These little banana-and-pineapple truffles are both playful and sophisticated: easy to make, easy to share, and endlessly adaptable. Give them a try and let your guests pick their favorite garnish—I'm betting the stemmed cherry will win every time.