1970s Desserts Are Trending Again: 15 Retro Treats From Grandma’s Table of Gelatin Molds and Bundt Pans

1970s desserts are trending again, and it is easy to see why: they were sweet, cheerful, made for sharing and almost always built from pantry staples. Picture a harvest gold kitchen, a shimmering gelatin ring on the counter, a fluted Bundt cake cooling by the window and a pineapple upside-down cake waiting for Sunday dinner. Big recipe sites are leaning into that retro feeling right now, with vintage cookbook recipes and reader favorites from the late 1970s climbing back onto their front pages. We already shared retro appetizers and retro dinners, so here is the sweet ending to the set. These 15 classics cover cakes, icebox pies, bar cookies and party showstoppers, all updated with clear steps for today’s kitchens. Grab a recipe card and bake like it is 1975..

Pineapple Upside-Down Cake, the Queen of 1970s Desserts

No retro dessert table was complete without this glossy beauty. Canned pineapple rings and bright red cherries are set into bubbling butter and brown sugar, then covered with a simple yellow cake batter. When you flip the pan, the fruit lands on top in a shiny caramel glaze that soaks into the crumb. It is the cake many of us remember from church suppers and birthday dinners, and vintage recipes like it are all over the front page of Allrecipes right now. Serve it warm with a spoon of whipped cream..

You will need: 1/4 cup butter, 2/3 cup packed brown sugar, 1 can (20 oz) pineapple rings, drained (save 1/2 cup juice), 10 maraschino cherries, 1 1/2 cups flour, 1 1/2 tsp baking powder, 1/4 tsp salt, 1/2 cup soft butter, 3/4 cup sugar, 2 eggs, 1 tsp vanilla, 1/2 cup reserved pineapple juice.

How to make it: 1. Melt 1/4 cup butter in a 9 or 10 inch pan, sprinkle with brown sugar and arrange the pineapple and cherries. 2. Whisk the flour, baking powder and salt. 3. Beat the soft butter and sugar, then add the eggs and vanilla. 4. Add the dry mix alternately with the pineapple juice. 5. Spread over the fruit and bake at 350°F for 40 to 45 minutes. 6. Cool 5 minutes, then flip onto a plate.

Sunny Orange Bundt Cake Inspired by the Harvey Wallbanger

The Harvey Wallbanger cake was one of the most talked about 1970s desserts, named after a popular cocktail of the decade. Our family friendly version skips the alcohol completely and gets all its sunshine from fresh orange juice and plenty of zest. A boxed yellow cake mix and vanilla pudding mix make the crumb extra tender and moist, just like the original party cake. A thin orange glaze runs down every groove of the Bundt pan. It slices neatly, travels well and tastes even better the next day.

You will need: 1 box (15.25 oz) yellow cake mix, 1 box (3.4 oz) instant vanilla pudding mix, 4 eggs, 1/2 cup vegetable oil, 3/4 cup orange juice, 1 tbsp orange zest, 1 tsp vanilla. Glaze: 1 cup powdered sugar, 2 to 3 tbsp orange juice, 1 tsp zest.

How to make it: 1. Heat the oven to 350°F and grease and flour a 12 cup Bundt pan. 2. Beat the cake mix, pudding mix, eggs, oil, orange juice, zest and vanilla for 2 minutes. 3. Pour into the pan and bake 40 to 45 minutes until a skewer comes out clean. 4. Cool 15 minutes, then turn out. 5. Whisk the glaze and spoon it over the warm cake.

Rainbow Layered Gelatin Mold, the Party Star of 1970s Desserts

If you grew up with 1970s desserts, you remember the wobble. Layered gelatin molds were the centerpiece of holiday buffets and baby showers, and the trick was patience: each colorful layer sets before the next one goes in. Creamy white layers made with sour cream and sweetened condensed milk sit between the fruity stripes, so every slice looks like stained glass. It is surprisingly easy, just plan ahead and give it a full night in the fridge. Unmold it onto a pretty platter and watch everyone grab their phones.

You will need: 4 boxes (3 oz each) flavored gelatin in different colors (cherry, orange, lemon, lime), 4 cups boiling water, 2 cups cold water, 1 can (14 oz) sweetened condensed milk, 1 cup sour cream, 2 envelopes unflavored gelatin, 1/2 cup cold water, 1 cup boiling water, whipped cream, cherries.

How to make it: 1. For each color, dissolve one box in 1 cup boiling water and stir in 1/2 cup cold water. 2. For the cream layer, bloom the unflavored gelatin in 1/2 cup cold water, dissolve in 1 cup boiling water and whisk in the condensed milk and sour cream. 3. Pour one color into an oiled ring mold and chill 30 minutes until just set. 4. Add a thin cream layer and chill again. 5. Repeat, then chill overnight. 6. Dip the mold in warm water for 10 seconds and turn out.

Strawberry Poke Cake With Whipped Topping

The poke cake arrived in the late 1960s and quickly became one of the great 1970s desserts at potlucks. You bake a plain white cake, poke holes all over it with the handle of a wooden spoon and pour warm strawberry gelatin over the top. The color runs down into the holes and leaves bright pink ribbons through every slice, while the cake stays soft and juicy. A cool layer of whipped topping and fresh strawberries finishes it off. Make it the night before, because it only gets better as it chills.

You will need: 1 box (15.25 oz) white cake mix plus the eggs, oil and water on the box, 1 box (3 oz) strawberry gelatin, 1 cup boiling water, 1/2 cup cold water, 1 tub (8 oz) whipped topping, thawed, 1 cup sliced fresh strawberries.

How to make it: 1. Bake the cake in a 9×13 pan as the box directs and cool 20 minutes. 2. Poke holes every inch with a wooden spoon handle. 3. Dissolve the gelatin in boiling water, stir in the cold water and pour slowly over the cake. 4. Chill 3 hours. 5. Spread with whipped topping and top with strawberries.

Black Forest Cake, the Dinner Party Classic of 1970s Desserts

This German classic became the fancy restaurant dessert of the decade, and every home baker wanted to master it. Layers of moist chocolate cake are soaked with sweet cherry juice, filled with cherries and fluffy whipped cream, then covered in chocolate shavings. The traditional recipe uses cherry brandy, but tart cherry juice gives the same deep fruity flavor in a version the whole family can enjoy. Crown it with cherries for that classic 1970s desserts trolley look. Keep it cold until serving.

You will need: 1 chocolate cake baked in two 8 inch rounds, 1 can (14.5 oz) pitted tart cherries in juice, 1/3 cup sugar, 2 tbsp cornstarch, 2 cups heavy cream, 1/4 cup powdered sugar, 1 tsp vanilla, chocolate shavings, fresh or maraschino cherries.

How to make it: 1. Drain the cherries, keeping the juice. 2. Simmer 1 cup juice with sugar and cornstarch until thick, then stir in the cherries and cool. 3. Whip the cream with powdered sugar and vanilla. 4. Brush the cake layers with the remaining juice. 5. Layer cake, cherry filling and cream, then cover with cream. 6. Press on chocolate shavings, add cherries and chill 2 hours.

Carrot Cake With Cream Cheese Frosting

When the natural foods wave swept America in the 1970s, carrot cake became one of the defining 1970s desserts. Grated carrots, crushed pineapple and walnuts make it feel wholesome, even with a thick layer of tangy cream cheese frosting on top. Cafes and health food stores sold it by the slice, and home cooks made it for every birthday. The oil based batter keeps the cake moist for days, so it is perfect to bake ahead. Toast the nuts first for even more flavor.

You will need: 2 cups flour, 2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, 4 eggs, 1 1/4 cups vegetable oil, 1 1/2 cups sugar, 1/2 cup brown sugar, 3 cups grated carrots, 1 can (8 oz) crushed pineapple, drained, 1 cup chopped walnuts. Frosting: 8 oz cream cheese, 1/2 cup butter, 4 cups powdered sugar, 2 tsp vanilla.

How to make it: 1. Heat the oven to 350°F and grease two 9 inch pans. 2. Whisk the flour, baking soda, salt and cinnamon. 3. Beat the eggs, oil and sugars, then stir in the dry mix. 4. Fold in the carrots, pineapple and walnuts. 5. Bake 30 to 35 minutes and cool. 6. Beat the frosting ingredients until fluffy and frost the layers.

Baked Alaska, the Showstopper of 1970s Desserts

Ice cream inside a hot oven sounds like a magic trick, and that is exactly why dinner party hosts loved it. A layer of sponge cake holds a dome of firm ice cream, and the whole thing is sealed in a thick coat of fluffy meringue. The meringue insulates the ice cream, so a few minutes in a very hot oven browns the peaks while the center stays frozen. Our version skips any flaming finish and simply bakes the meringue until golden. Slice it with a hot knife and serve right away.

You will need: 1 round sponge or pound cake layer (8 inch), 1 1/2 quarts ice cream (strawberry or vanilla), slightly softened, 4 egg whites, 1/2 tsp cream of tartar, 3/4 cup sugar, 1 tsp vanilla, cherry sauce or berries to serve.

How to make it: 1. Line a bowl a little smaller than the cake with plastic wrap, pack in the ice cream and freeze until very firm. 2. Set the cake on a baking sheet and turn the ice cream dome out on top, then freeze. 3. Beat the whites and cream of tartar to soft peaks, add the sugar slowly and beat until stiff, then add vanilla. 4. Cover the cake and ice cream completely with meringue, sealing the edges. 5. Bake at 475°F for 3 to 5 minutes until the peaks are golden and serve at once.

No-Bake Grasshopper Pie With a Chocolate Crust

Among 1970s desserts, this minty green pie was the cool kid at supper clubs. It was named after a mint and chocolate cocktail, but our version gets its flavor from peppermint extract instead, so it is perfect for all ages. Marshmallows melted with milk create an airy, mousse-like filling once you fold in whipped cream, and a crunchy chocolate cookie crust holds it all together. It is pale green, light as a cloud and sets up in the fridge with no oven needed. Shave chocolate over the top just before serving.

You will need: 24 chocolate sandwich cookies, crushed, 1/4 cup melted butter, 1 bag (10 oz) mini marshmallows, 1/2 cup milk, 1 tsp peppermint extract, 2 to 3 drops green food coloring, 1 1/2 cups heavy cream, whipped, extra whipped cream and chocolate shavings to top.

How to make it: 1. Mix the cookie crumbs and butter, press into a 9 inch pie dish and chill. 2. Melt the marshmallows with the milk over low heat, stirring. 3. Cool until thick, then stir in the peppermint and food coloring. 4. Fold in the whipped cream. 5. Spoon into the crust and chill at least 4 hours. 6. Top with whipped cream and chocolate shavings.

Cherries Jubilee Style Cherry Sauce Over Ice Cream

Cherries jubilee dates back to the Victorian era, but it became a true 70s restaurant favorite, served at fancy tables everywhere. The classic version is set alight at the table, but you do not need any of that drama to enjoy it. Dark sweet cherries simmer with sugar, orange juice and a little cornstarch until they turn into a glossy ruby sauce. Spoon it warm over vanilla ice cream and a slice of pound cake, and the contrast of hot and cold is pure joy. Frozen cherries work perfectly here.

You will need: 3 cups pitted dark sweet cherries (fresh or frozen), 1/3 cup sugar, 1/2 cup orange juice, 1/4 cup cherry juice or water, 1 tbsp cornstarch, 1 tsp lemon juice, 1/2 tsp vanilla, vanilla ice cream, sliced pound cake.

How to make it: 1. Stir the sugar, orange juice, cherry juice and cornstarch in a saucepan until smooth. 2. Add the cherries and bring to a simmer over medium heat. 3. Cook 5 to 7 minutes, stirring, until glossy and thick. 4. Stir in the lemon juice and vanilla. 5. Spoon the warm sauce over ice cream and pound cake.

Seven-Layer Bars, Also Called Magic Cookie Bars

Few 1970s desserts are as easy as this one, which is why it showed up at every bake sale and holiday cookie swap. You simply layer graham cracker crumbs, butter, chocolate chips, butterscotch chips, coconut and nuts in a pan, then pour sweetened condensed milk over the top. In the oven it all melts together into a chewy, gooey, golden bar with a crisp crust. There is no mixing bowl needed at all. Let them cool completely before slicing for neat squares.

You will need: 1/2 cup butter, melted, 1 1/2 cups graham cracker crumbs, 1 cup semisweet chocolate chips, 1 cup butterscotch chips, 1 1/3 cups sweetened flaked coconut, 1 cup chopped walnuts or pecans, 1 can (14 oz) sweetened condensed milk.

How to make it: 1. Heat the oven to 350°F. 2. Pour the butter into a 9×13 pan and sprinkle the crumbs evenly over it, pressing lightly. 3. Layer the chocolate chips, butterscotch chips, coconut and nuts. 4. Pour the condensed milk evenly over the top. 5. Bake 25 to 30 minutes until golden. 6. Cool completely and cut into bars.

Old Fashioned Oatmeal Cake With Broiled Coconut Topping

Sometimes called lazy daisy cake, this humble snack cake was one of the 1970s desserts found in every recipe box. Oats soaked in boiling water give the cake a soft, moist crumb with warm cinnamon spice. The magic happens at the end: a mix of butter, brown sugar, coconut and pecans is spread over the hot cake and slipped under the broiler until it bubbles and turns toasty and crunchy. Watch it closely, it only takes a few minutes. It is the kind of cake that disappears from the pan one square at a time.

You will need: 1 cup quick oats, 1 1/4 cups boiling water, 1/2 cup butter, softened, 1 cup sugar, 1 cup brown sugar, 2 eggs, 1 1/2 cups flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt. Topping: 6 tbsp butter, melted, 2/3 cup brown sugar, 1/4 cup milk, 1 cup shredded coconut, 1/2 cup chopped pecans.

How to make it: 1. Pour the boiling water over the oats and let stand 20 minutes. 2. Beat the butter and sugars, then add the eggs and the oat mixture. 3. Stir in the flour, baking soda, cinnamon and salt. 4. Bake in a greased 9×13 pan at 350°F for 30 to 35 minutes. 5. Mix the topping and spread over the hot cake. 6. Broil 2 to 3 minutes, watching closely, until bubbly and golden.

Lemon Icebox Pie, a Southern 1970s Desserts Favorite

Before every kitchen had air conditioning, cool icebox pies saved summer, and they stayed on Southern tables right through the 70s. This one needs just a few ingredients: sweetened condensed milk, fresh lemon juice and egg yolks in a buttery graham cracker crust. A short bake sets the filling, then a long chill turns it silky, tangy and sweet. Top it with whipped cream and a thin lemon slice. It is bright, refreshing and one of the easiest 1970s desserts to make ahead.

You will need: 1 1/2 cups graham cracker crumbs, 1/3 cup sugar, 6 tbsp melted butter, 2 cans (14 oz each) sweetened condensed milk, 4 egg yolks, 2/3 cup fresh lemon juice, 1 tbsp lemon zest, whipped cream, lemon slices.

How to make it: 1. Mix the crumbs, sugar and butter, press into a 9 inch pie plate and bake at 350°F for 8 minutes. 2. Whisk the condensed milk, egg yolks, lemon juice and zest until smooth. 3. Pour into the crust and bake 15 minutes until just set. 4. Cool, then chill at least 4 hours. 5. Top with whipped cream and lemon slices.

Chocolate Crust Peanut Butter Pie

Diner pie cases full of 1970s desserts almost always had a creamy peanut butter pie, and this no-bake version tastes just like it. Cream cheese, peanut butter and powdered sugar are beaten until fluffy, then lightened with whipped cream. It all goes into a dark chocolate cookie crust, because chocolate and peanut butter belong together. A sprinkle of chopped roasted peanuts on top adds crunch. Chill it well and cut with a warm knife for clean slices that hold their shape.

You will need: 1 chocolate cookie crumb crust (9 inch), 8 oz cream cheese, softened, 1 cup creamy peanut butter, 1 cup powdered sugar, 1 tsp vanilla, 1 1/2 cups heavy cream, whipped, 1/4 cup chopped roasted peanuts, chocolate syrup (optional).

How to make it: 1. Beat the cream cheese and peanut butter until smooth. 2. Add the powdered sugar and vanilla and beat until fluffy. 3. Fold in the whipped cream in two parts. 4. Spread in the crust and smooth the top. 5. Chill at least 4 hours. 6. Sprinkle with peanuts and drizzle with chocolate syrup if you like.

Hummingbird Cake, the Southern Star of Late 1970s Desserts

Hummingbird cake was first shared with Southern Living readers in 1978, and it became one of the most requested cakes in the magazine’s history. It is like banana bread and carrot cake had a party: mashed ripe bananas, crushed pineapple, cinnamon and pecans in a tender, moist layer cake. A thick cream cheese frosting holds the layers together. It needs no mixer for the batter, just a bowl and a spoon. Bake it for birthdays, church socials or any day that needs a little Southern sweetness.

You will need: 3 cups flour, 2 cups sugar, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt, 3 eggs, beaten, 1 cup vegetable oil, 1 1/2 tsp vanilla, 1 can (8 oz) crushed pineapple with juice, 2 cups mashed ripe bananas, 1 cup chopped pecans, cream cheese frosting (see the carrot cake slide), extra pecans.

How to make it: 1. Heat the oven to 350°F and grease three 9 inch pans. 2. Whisk the flour, sugar, baking soda, cinnamon and salt. 3. Stir in the eggs and oil just until moistened. 4. Stir in the vanilla, pineapple, bananas and pecans. 5. Divide among the pans and bake 25 to 30 minutes. 6. Cool, then frost between layers and on top, and decorate with pecans.

Pecan Tassies for the Holiday Cookie Tray

These little two-bite pecan pies were the jewels of 1970s desserts on holiday cookie trays. A rich cream cheese pastry is pressed into mini muffin cups, then filled with a gooey brown sugar and pecan filling. They bake into crisp, flaky cups with a caramel center and freeze beautifully, so you can make a big batch weeks ahead. Set them out next to our retro appetizers and vintage party food for a full throwback spread. Guests always go back for seconds.

You will need: Pastry: 3 oz cream cheese, softened, 1/2 cup butter, softened, 1 cup flour. Filling: 1 egg, 3/4 cup packed brown sugar, 1 tbsp melted butter, 1 tsp vanilla, pinch of salt, 2/3 cup chopped pecans, 24 pecan halves.

How to make it: 1. Beat the cream cheese and butter, then stir in the flour and chill 1 hour. 2. Roll into 24 balls and press into mini muffin cups. 3. Whisk the egg, brown sugar, butter, vanilla and salt, then stir in the chopped pecans. 4. Spoon into the cups and top each with a pecan half. 5. Bake at 325°F for 25 minutes until set. 6. Cool 10 minutes before lifting out.