16 Vintage Desserts That Are Ready for a Comeback

Some desserts never really go out of style—they just take a little break before making a glorious return. Vintage treats hold a special charm, blending nostalgia with flavors that still shine today. Whether it’s a pie your grandma swore by or a cake that graced every potluck table back in the day, these desserts are as timeless as they are delicious. This list is all about celebrating those classics, from light and airy chiffon cakes to indulgent, chocolatey creations.

Shoofly Pie

Shoofly Pie is a Pennsylvania Dutch classic with a rich molasses flavor and crumbly topping. Combine 1 cup molasses, 1 cup hot water, and 1 teaspoon baking soda, then pour the mixture into a prepared pie crust. For the topping, mix 1 1/2 cups flour, 3/4 cup brown sugar, and 6 tablespoons butter until crumbly. Bake at 400°F (200°C) for 15 minutes, then reduce the heat to 350°F (175°C) and bake for another 30 minutes. Its sweet, deep flavor is a nostalgic treat.

Baked Alaska

Baked Alaska combines layers of sponge cake and ice cream, topped with toasted meringue. Start with a 9-inch round sponge cake and top it with 3 cups of your favorite ice cream; freeze until firm. Whisk together 4 egg whites and 1/2 cup sugar to create a thick meringue, then spread it over the frozen cake and ice cream. Bake in a preheated 500°F (260°C) oven for 3-5 minutes until the meringue turns golden. This dessert is an impressive blend of warm and cold textures.

Grasshopper Pie

Grasshopper Pie is a refreshing mint-flavored dessert popular in the 1950s. Start with a chocolate cookie crust made from 1 1/2 cups crushed chocolate cookies and 6 tablespoons melted butter. Melt 2 cups mini marshmallows with 1/2 cup milk over low heat and let it cool. Stir in 1/4 cup crème de menthe and 2 tablespoons crème de cacao, then fold in 1 1/2 cups whipped cream. Pour into the crust and refrigerate until set.

Pineapple Upside-Down Cake

This timeless cake features caramelized pineapple and cherries. In a skillet, melt 1/2 cup butter with 3/4 cup brown sugar to create a syrupy base, then arrange 6-8 pineapple rings and maraschino cherries on top. Prepare a batter by mixing 1 1/2 cups flour, 1 cup sugar, 1/2 cup milk, 1/4 cup melted butter, 1 egg, and 1 teaspoon baking powder. Pour the batter over the fruit and bake at 350°F (175°C) for 45 minutes. Flip the cake to reveal its glossy topping.

Wacky Cake

Wacky Cake is a simple chocolate cake made without eggs or dairy. In an ungreased pan, mix 1 1/2 cups flour, 1 cup sugar, 1/4 cup cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Make three wells and pour 1 cup water, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract into each; add 1 teaspoon vinegar to one well. Stir until smooth and bake at 350°F (175°C) for 30-35 minutes. It’s easy to make and stays moist for days.

Strawberry Pretzel Salad

Strawberry Pretzel Salad combines sweet and salty layers. For the crust, mix 2 cups crushed pretzels, 3/4 cup melted butter, and 3 tablespoons sugar; press into a baking dish and bake at 350°F (175°C) for 10 minutes. Cool and spread a mixture of 8 oz cream cheese, 1/2 cup sugar, and 1 cup whipped topping over the crust. Pour prepared strawberry gelatin with sliced strawberries on top and refrigerate until set.

Chocolate Mayonnaise Cake

Chocolate Mayonnaise Cake became a household favorite during the 20th century for its surprisingly rich texture. This rich chocolate cake uses mayonnaise for a moist texture. In a bowl, whisk together 2 cups flour, 1 cup sugar, 1/2 cup cocoa powder, 1 teaspoon baking soda, and a pinch of salt. Stir in 1 cup mayonnaise, 1 cup water, and 1 teaspoon vanilla extract. Pour into a greased pan and bake at 350°F (175°C) for 30-35 minutes. The result is a fudgy, decadent treat.

Lemon Chiffon Cake

Lemon Chiffon Cake is a light and airy dessert that became a sensation in the mid-20th century. Start by separating 6 eggs; beat the yolks with 1 cup sugar, 1/2 cup lemon juice, and 1 teaspoon lemon zest. Sift together 1 3/4 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt, then fold into the yolk mixture. Beat the egg whites to stiff peaks and gently fold them in. Bake in a tube pan at 325°F (165°C) for 50 minutes.

Watergate Salad

Watergate Salad, also known as Pistachio Delight, is a retro no-bake dessert with a light, creamy texture. Mix 1 package (3.4 oz) pistachio pudding mix with 1 can (20 oz) crushed pineapple, including the juice. Stir in 2 cups whipped topping, 1 cup mini marshmallows, and 1/2 cup chopped pecans. Chill for at least 2 hours before serving. This vibrant green dish brings a pop of color and nostalgia to the table. It’s often served at gatherings for its sweet and nutty flavor.

Charlotte Russe

Charlotte Russe is an elegant dessert featuring ladyfingers and a rich cream filling. Line a 9-inch round mold with ladyfingers, ensuring they form a snug border. Heat 1 cup milk and dissolve 1/2 cup sugar and 1 packet (0.25 oz) unflavored gelatin in it. Let it cool slightly, then fold in 2 cups whipped cream. Pour the mixture into the mold and refrigerate until firm. Once set, unmold and serve for a classic, sophisticated treat.

Black Forest Cake

Black Forest Cake is a decadent German dessert with layers of chocolate cake, cherries, and whipped cream. Bake two 9-inch chocolate cake layers using your favorite recipe. Slice each layer in half horizontally to create four thin layers. Between each layer, spread 1 cup whipped cream and 1/2 cup cherry pie filling, then sprinkle with shaved chocolate. Frost the outside with more whipped cream and garnish with cherries and additional chocolate shavings. Its indulgent look and taste ensure its place as a timeless classic.

Oatmeal Lace Cookies

Oatmeal Lace Cookies are delicate, buttery cookies with a hint of caramel. In a bowl, mix 1 1/2 cups quick oats, 3/4 cup sugar, 1/2 cup melted butter, 1/4 cup flour, and 1 teaspoon vanilla extract. Drop teaspoonfuls of the dough onto a lined baking sheet, spacing them well apart. Bake at 350°F (175°C) for 8-10 minutes until golden and lacy. These crisp, thin cookies are delightful with a cup of tea.

Divinity Candy

Divinity Candy is a classic Southern treat with a fluffy, melt-in-your-mouth texture. Boil 2 cups sugar, 1/2 cup light corn syrup, and 1/2 cup water in a saucepan until it reaches 250°F (120°C). While the syrup is cooking, beat 2 egg whites to stiff peaks. Gradually pour the hot syrup into the egg whites while beating continuously, then fold in 1/2 cup chopped nuts. Drop spoonfuls onto wax paper and let them cool. This festive candy is perfect for holiday gifting.

Coconut Cream Pie

Coconut Cream Pie is a creamy dessert topped with whipped cream and toasted coconut. Bake a 9-inch pie crust until golden and set it aside to cool. In a saucepan, whisk together 2 cups milk, 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt; cook over medium heat until thickened. Stir in 1 cup shredded coconut and 1 teaspoon vanilla extract, then pour the filling into the crust. Top with whipped cream and toasted coconut before serving.

Grasshopper Squares

Grasshopper Squares combine chocolate and mint in a layered, no-bake dessert. For the crust, mix 1 1/2 cups crushed chocolate cookies with 6 tablespoons melted butter and press into a square pan. Whisk together 1/4 cup crème de menthe, 1/4 cup crème de cacao, 1/2 cup whipped cream, and 1 packet (0.25 oz) gelatin; pour over the crust. Chill until firm, then top with a chocolate ganache made from 1/2 cup melted chocolate and 1/4 cup cream. Slice into squares for a refreshing treat.

Banana Pudding

Banana Pudding is a nostalgic Southern dessert with layers of vanilla pudding, bananas, and wafers. In a large dish, layer 2 cups vanilla wafers, 2 cups sliced bananas, and 3 cups vanilla pudding. Repeat the layers until the ingredients are used up, finishing with a layer of pudding. Top with whipped cream or meringue and refrigerate for at least 4 hours to set. Its creamy texture and banana flavor make it a crowd-pleaser.

This article originally appeared on RetailShout.

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