Homemaker Monday, Making a Happy Home Monday & Tempt My Tummy Tuesday ~ Tropical Blueberry Coffee Cake & Chocolate Caramel Toffee Nut Fudge

I like to have this coffee cake around at this time of year for when people drop in unexpectedly. It’s wonderful with coffee.

Homemaker Mondays is hosted by Jen at 11th Heaven’s Homemaking Haven Making a Happy Home Monday is hosted by LL at As for me and my house… and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace
1 large can crushed pineapple
2-3 cups blueberries*
1 small very ripe banana
1 white or yellow cake mix
3/4 cup walnuts, chopped
1 cup coconut
3/4 cup butter, melted

  • Preheat oven to 350 degrees.
  • Spray a 9×13 baking dish with PURE.
  • Pour entire contents of pineapple can along the bottom.
  • Sprinkle the blueberries over top of pineapple.
  • In a mini food processor whip banana until liquidity.
  • Pour over top of blueberries.
  • Sprinkle dry cake mix evenly over the fruit.
  • Evenly sprinkle the nuts and coconut over the cake mix.
  • Pour the butter last over top, trying to get a thin even layer everywhere.
  • Bake 45 minutes to an hour or coconut turns crisp and golden.

*If using frozen berries, defrost them first.


1 cup + 1 cup milk chocolate chips
1/4 cup + 1/4 cup butterscotch chips
1/4 cup + 1/4 cup + 1/4 cup JIF creamy peanut butter
1/4 cup butter, softened
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow cream
1 teaspoon PURE vanilla extract
1/2 cup walnuts, chopped
1/2 cup Heath Bar toffee bits
14 ounces caramels
1/4 cup heavy whipping cream

  • Spray a 9×13 baking dish with PURE.
  • For the first layer combine 1 cup chocolate chips, 1/4 cup butterscotch chips and 1/4 cup peanut butter in a heavy saucepan*. Melt and blend together until smooth, stirring constantly to prevent burning. Pour into bottom of baking dish and chill until set.
  • For the second layer melt the butter in a heavy saucepan*. Whisk in the sugar and evaporated milk while bringing to a boil. Stir constantly for 5 minutes and then remove from heat and immediately stir in marshmallow cream, 1/4 cup peanut butter and the vanilla. Add the walnuts and toffee. Spread over the bottom layer and return to the refrigerator to set.
  • In a heavy saucepan* melt the caramels and heavy cream together and stir until smooth. Spread over the peanut layer and return to the refrigerator to set.
  • In a heavy saucepan* combine the remaining chocolate chips, butterscotch chips and peanut butter over a low heat until melted and smooth. Pour over the other layers and return to the refrigerator for at least an hour.
  • Cut into squares.
  • Keep refrigerated.

final blog signature.

Hey Tamy. I was just checking out people’s technorati scores and yours is awesome! I just wanted to say congratulations. I’m working on getting mine up. You have a great blog! See you Monday!


Thanks for linking up! 🙂

those look SOOOOO good! What is it about cooler weather that makes us want to keep such sweet and savory items around at all times 😛


These recipes sound wonderful! It’s a great idea to have cakes around for the visitors, but I have found that I simply can’t control myself and like to have a little piece every time I walk by! It’s not a good thing! Good for you for having self control! Thanks for linking up with us today and I’ll look forward to seeing you next week!