Sugaree's Bakery

This moist butter cake with cooked caramel icing is our signature cake. The icing is truly done the old fashioned way, by melting granulated sugar in a black iron skillet. These cakes are a labor of love as we battle the Mississippi humidity on a daily basis and make the neccesary adjustments to get the icing right for the specific conditions each and every day.

This​ coconut cake is the coconut cake from your childhood. It is full of flavor and couldn't be any moister. We start with butter layers and pour a melted butter glaze over the hot cake layers, then spread our cooked divinity icing and top with fresh coconut!

These moist, barely chocolate, not-too-sweet layers are spread with an old fashioned cooked icing that combines sugar, milk, butter, and vanilla. This is what a red velvet cake is supposed to be.

Three layers of coconut / pecan / walnut butter cake layered with fresh pineapple and cream cheese icing. This is one of our richest, moistest cakes.

This​ is a delicious cream cheese pound cake recipe we got from Ms. Robbie ray, a local lady who baked these cakes for years and years. Annually she would donate all the proceeds from her cakes to the youth group at the first united methodist church, so once she retired from baking

Our Mississippi pecan pie starts with a homemade lard/butter pie crust and is filed with 2 1/2 pounds of rich, buttery pecan deliciousness