21 Old-Fashioned Desserts That Deserve a Comeback

These classic desserts were the stars of dinner parties and family gatherings back in the day, but somewhere along the way they got forgotten. That’s a shame because they’re actually delicious and many are way easier to make than today’s fancy desserts. These 21 recipes bring back the flavors and techniques our grandparents knew by heart. Most use simple ingredients and basic techniques, which is probably why they were so popular in the first place.

Pineapple Upside-Down Cake

This cake gets flipped after baking so the caramelized pineapple rings end up on top. The brown sugar and butter create a sticky caramel that soaks into the cake. You can use fresh pineapple but canned rings work fine and are way easier. The key is arranging everything nicely in the pan before adding the cake batter since whatever’s on the bottom becomes the top. This looks impressive but is actually pretty simple to make. Perfect for potlucks since it travels well. Get the recipe here.

Charlotte Russe

This is basically a fancy molded dessert with ladyfinger cookies lining a bowl and a fluffy cream filling in the center. The traditional version uses Bavarian cream but many modern recipes just use whipped cream with gelatin to hold it together. Some versions add fruit or berries for color and flavor. It looks really elegant when unmolded but the hardest part is just arranging the cookies neatly. This was considered very sophisticated back in the day and still looks fancy today. Get the recipe here.

Baked Alaska

This seems impossible – ice cream covered in meringue then baked in a hot oven without melting. The trick is the meringue insulates the ice cream so it stays frozen while the outside gets toasted. You need to work fast and make sure the meringue completely covers the ice cream with no gaps. Some recipes put it on a cake base which makes it even more impressive. This is definitely a showstopper dessert that gets people talking. Worth the effort for special occasions. Get the recipe here.

Syllabub

This old English dessert is basically flavored whipped cream but way more interesting than it sounds. Traditional recipes use wine or sherry whipped with cream, sugar, and lemon. The alcohol gives it a slight tang and keeps it from being too sweet. Some versions are thick enough to eat with a spoon while others are more like a drink. It’s supposed to be made the day before serving which lets the flavors develop. Super easy but tastes sophisticated. Get the recipe here.

Floating Islands

These are poached meringue “islands” floating in a pool of vanilla custard sauce. The meringues are shaped with spoons and poached in barely simmering milk or water until they’re set but still soft inside. The custard is made from the leftover egg yolks. Some recipes drizzle caramel on top for extra flavor and color. This looks really elegant but isn’t as hard as it seems. The French name makes it sound fancier than it is. Get the recipe here.

Ambrosia Salad

This was a staple at holiday dinners – marshmallows, coconut, oranges, and sometimes pineapple or grapes mixed with whipped cream or sour cream. Some families add maraschino cherries or nuts. It’s sweet and creamy and was considered a fancy dessert salad. Kids love the marshmallows and it’s one of those dishes that tastes like childhood for a lot of people. Super easy to make and can be prepared ahead which makes it great for big family meals. Get the recipe here.

Divinity Candy

This is a fluffy white candy made with sugar syrup and egg whites, kind of like edible meringue. The trick is getting the syrup to the right temperature and beating it long enough to get the right texture. Traditional recipes add vanilla and chopped nuts. It’s supposed to be made on dry days because humidity affects how it sets up. This was popular during the holidays because it looked so pretty and white. More finicky than most desserts but worth it for special occasions. Get the recipe here.

Icebox Cake

This no-bake dessert layers cookies or cake with whipped cream and gets refrigerated overnight until the cookies soften and everything melds together. The classic version uses chocolate wafer cookies but you can use graham crackers, ladyfingers, or even vanilla wafers. Some recipes add fruit between the layers. It’s basically the original no-bake dessert that’s perfect for summer when you don’t want to turn on the oven. Way easier than actual cake but still feels special. Get the recipe here.

Bananas Foster

This started at Brennan’s restaurant in New Orleans – bananas cooked in butter, brown sugar, and rum, then flambéed tableside. The alcohol burns off but leaves amazing flavor. It’s usually served over vanilla ice cream while still warm. The flambéing part is optional if you’re nervous about flames, but it’s fun for special occasions. This takes like 10 minutes to make but feels really fancy. Perfect for impressing dinner guests without much effort. Get the recipe here.

Sherry Trifle

This British dessert layers sponge cake soaked in sherry with custard, fruit, and whipped cream in a glass bowl so you can see all the pretty layers. Traditional versions use bird custard powder but you can make your own custard or even use pudding. The sherry-soaked cake is key for authentic flavor but you can substitute with fruit juice if needed. This looks really impressive and feeds a crowd. Great for holidays since it needs to be made ahead anyway. Get the recipe here.

Tomato Soup Cake

This sounds weird but it’s actually a moist spice cake that uses condensed tomato soup as an ingredient. You can’t taste the tomato at all – it just adds moisture and a subtle depth of flavor. The spices are usually cinnamon, nutmeg, and cloves which cover any tomato taste completely. This was popular during the Depression when people got creative with ingredients. It stays moist for days and actually tastes really good. Great conversation starter too. Get the recipe here.

Grasshopper Pie

This is a mint-flavored pie with a chocolate cookie crust, usually made with crème de menthe liqueur which gives it the green color and minty flavor. The filling is basically a no-bake mousse that sets up in the fridge. Some recipes use mint extract instead of liqueur. It tastes like those chocolate mint cookies in pie form. The green color looks retro and fun. Perfect for summer since it’s cold and refreshing. Get the recipe here.

Lady Baltimore Cake

This is a fancy layer cake with a fluffy white frosting that has chopped figs, raisins, and nuts folded into it. The cake itself is usually a delicate white cake. The frosting is like a cross between buttercream and divinity candy. This was considered very elegant for special occasions. The fruit and nuts in the frosting make it more interesting than plain white cake. Takes some effort but worth it for really special celebrations. Get the recipe here.

Figgy Pudding

Despite the name, this is more like a dense cake or bread pudding than what we think of as pudding. Traditional recipes include dried figs, dates, nuts, and spices, then it’s steamed for hours. Some modern versions bake it instead which is easier. It’s very rich and usually served with hard sauce (butter, sugar, and brandy whipped together). This is what they’re singing about in Christmas carols. Makes the house smell amazing while cooking. Get the recipe here.

Blackberry Fool

A fool is just fruit folded into whipped cream – super simple but really good. The blackberries can be fresh or cooked into a sauce first. Some recipes swirl the fruit through the cream for a marbled effect while others layer them. It’s light and refreshing and lets the berry flavor shine. You can use any berries you like or have on hand. This is probably the easiest dessert on this list but still feels special, especially with fresh summer berries. Get the recipe here.

Chess Pie

This simple custard pie has just eggs, butter, sugar, and a little cornmeal or flour for thickening. Nobody knows why it’s called chess pie but there are lots of theories. The filling is sweet and rich with a slightly grainy texture from the cornmeal. Some versions add lemon or vanilla for flavor. It’s the kind of pie that uses ingredients most people always have on hand. Popular in the South and really good with coffee or tea. Get the recipe here.

Maple Sugar Candy

This is just pure maple syrup boiled to the right temperature and poured into molds. The trick is getting the syrup hot enough to set up but not so hot it burns. Traditional recipes use special maple leaf molds but you can use any small candy molds. The flavor is intense and purely maple. This was how people used up extra maple syrup back when making syrup was more common. Still popular in places like Vermont where maple syrup is a big deal. Get the recipe here.

Rhubarb Crisp

This is like apple crisp but with tart rhubarb instead. The rhubarb needs sugar to balance its sourness but that’s what makes it so good. The crisp topping is usually oats, flour, butter, and brown sugar that gets crunchy in the oven. Some recipes mix rhubarb with strawberries which is a classic combo. This is way easier than pie but just as good. Perfect for spring when rhubarb is in season and you want something warming but not too heavy. Get the recipe here.

Buttermilk Pie

This custard pie has a tangy flavor from the buttermilk that’s really different and good. The filling is just buttermilk, eggs, sugar, and a little flour with vanilla. It sets up smooth and creamy with a slightly tart flavor that’s not too sweet. This was another way to use up extra buttermilk back when people churned their own butter. The flavor is hard to describe but really unique and addictive. Great for people who don’t like super sweet desserts. Get the recipe here.

Coconut Cake with Seven-Minute Frosting

Seven-minute frosting is made by beating egg whites with hot sugar syrup until it’s fluffy and white like marshmallow. It’s called seven-minute because that’s about how long you beat it. The cake is usually a tender white cake covered in the fluffy frosting and rolled in coconut flakes. This looks incredibly impressive – like something from a fancy bakery. The frosting doesn’t keep as well as buttercream but it’s worth making for special occasions. My mom used to make this for birthdays. Get the recipe here.

Pears Belle Hélène

This French dessert is just poached pears served with vanilla ice cream and chocolate sauce. The pears are usually poached in sugar syrup with vanilla which makes them tender and sweet. The contrast of warm pears, cold ice cream, and rich chocolate sauce is perfect. Some recipes poach the pears in wine for more sophisticated flavor. This looks elegant but is actually pretty simple to make. Great for dinner parties since you can poach the pears ahead of time. Get the recipe here.