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Sweetie Staff Recipes

From the kitchen of Sweetie-licious...

There is nothing more comforting than an old, worn and stained recipe card. You can truly feel the baked love through the faded handwriting of mothers long ago. 



Luscious Rhubarb Coffee Cake

Submitted by Lynn Sherba, Mississauga, Ontario (one of our long-distance customers) who shared this amazing recipe! 

  • 1/2 C. butter
  • 1 1/2 C. brown sugar
  • 1 egg
  • 1 C. buttermilk
  • 1 tsp. vanilla
  • 2 C. flour (generous)
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 2 1/2 cup chopped rhubarb (generous)

Cream butter and sugar, add eggs and mix. Add dry ingredients and mix, then add chopped rhubarb. Pour into a buttered and floured 13 x 9 pan. Top with mixture of… 

  • 1/2 C. white sugar
  • 2 Tbsp. butter
  • 1 tsp. cinnamon
  • 2 tbsp. flour 

Bake at 350 degrees for 35-45 minutes. Serve slightly warm. OOH Yum! Top with real whipped cream.

Shamrock Cream Cake

Submitted by Linda Hundt

This quick and easy recipe will make St. Patrick’s (or any other day) extra special. It’s so yummy the leprechauns may even trade their pots of gold for a slice!

  • 1 box of white or yellow cake mix
  • 1 4-serving box of pistachio instant pudding
  • 4 eggs
  • ½ C. oil
  • 1 ½ C. Irish cream liqueur
  • 1 C. mini chocolate chips
  • 1 C. chopped pecans

Mix all ingredients with an electric mixer for three minutes. Bake in a greased and floured Bundt pan at 350 degrees for 45-55 minutes. Cool ten minutes in the pan.


  • 1 C. Irish cream liqueur
  • 3 C. powdered sugar
  • ¼ tsp. vanilla

Mix ingredients in a small bowl. Poke holes in the cake (still in the pan) with a wooden skewer or toothpick and spoon ½ of the glaze over the cake. Turn the cake out onto a plate and spoon the remaining glaze over the warm cake. Sprinkle an additional ¼ C. of mini chips and ¼ C. of chopped pecans on top. Amazing! 

Creamy Coconut Cake

This "make-ahead" cake is super simple to put together. It will be a hit at any potluck! Be sure to bring along the recipe to share (as folks will certainly ask you for it)

  • 1 (18.2 oz.) box Duncan Hines Butter Yellow cake mix
  • 3/4 C. sugar
  • 1 C. evaporated milk
  • 1/4 tsp. coconut extract
  • 1/8 tsp. real vanilla extract
  • 1 (8 oz.) contain frozen whipped topping, thawed
  • 1 (7 oz.) bag sweetened coconut, toasted 

Grease and flour a 9x13 cake pan. Follow the instructions to mix and bake the cake in the prepared pan. While cake is still warm, poke holes in the top of it with a fork. In a saucepan, set over medium-low heat, combine the sugar and evaporated milk. Heat the mixture, stirring, until the sugar is dissolved; do not let boil. Add the coconut and vanilla extracts. Pour the mixture over the cake and let the cake cool completely. 

Once the cake is cool, spread the whipped topping over the top of the cake. Cover the top of the cake with toasted coconut. (To toast coconut - spread the bag of coconut on a foiled baking sheet. Place in a 350 degree oven until slightly browned - 7-10 mins. Cool.) 

Place the cake in the fridge and let it chill overnight. Store any leftovers in the fridge for up to one week, the longer this cake is refrigerated, the better it gets!



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The Sweetie-licious' staff is thrilled to share some of their treasured family recipes with all of you. So friends, here is to making our lives meaningful, our homes happy and our palates joyous!

Eat pie, Love life, Linda

NACUFS Thank you letter