Banana White Cake Truffles (Printable Version)
Sweet white cake balls with banana, nuts, pineapple, dipped in white chocolate and topped with sprinkles and cherries.
# What You'll Need:
→ Base
01 -
15.25 oz box white cake mix, heat treated
02 -
8 oz block cream cheese, softened to room temperature
03 -
1 teaspoon vanilla extract
→ Filling
04 -
½ cup crushed pineapple, very well drained
05 -
¾ cup chopped walnuts
06 -
1 banana, sliced
→ Coating and Garnish
07 -
8 oz white candy coating
08 -
½ cup chocolate melting wafers
09 -
Rainbow sprinkles
10 -
Stemmed maraschino cherries
# Step-by-Step Guide:
01 -
Line a large cookie sheet with parchment paper; set aside.
02 -
In a medium mixing bowl, cream together the cake mix, softened cream cheese, and vanilla extract until a dough-like consistency is achieved.
03 -
Fold in crushed pineapple, chopped walnuts, and sliced banana until evenly distributed.
04 -
Using a 1-2 inch cookie scoop, portion the mixture and roll into smooth balls between 1 and 1½ inches in diameter using your palms.
05 -
Place the truffle balls on the prepared parchment and refrigerate for 1 hour.
06 -
About 5-10 minutes before chilling completes, gently melt white candy coating in a microwave-safe bowl at 50% power in 1-minute intervals, stirring between each, until fully melted.
07 -
Dip each chilled truffle ball into the melted candy coating, ensuring complete coverage. Return coated truffles to parchment paper.
08 -
Refrigerate coated truffles for an additional 30 minutes to set.
09 -
Melt chocolate melting wafers using the same method until smooth and silky.
10 -
Spoon a small dollop of melted chocolate atop each truffle, place a stemmed maraschino cherry, and sprinkle with rainbow sprinkles.
11 -
Return decorated truffles to refrigerator for 30 minutes before serving.
# Additional Notes:
01 -
Ensure pineapple is thoroughly drained to prevent excess moisture affecting texture.