We don’t know a single soul who doesn’t like a sweet treat after their main course. We don’t know the exact science behind it, but don’t dessert cravings seem to creep in exactly ten minutes after your final bite of dinner? It’s just bizarre. If you have a major sweet tooth like we do, you may be interested in finding out which dessert reigned supreme during the year you were born. We’re not saying your friends and family ~have~ to prepare that dessert for you during your next birthday celebration. But, hey — friends and family, take note, okay?
Many desserts have remained within the American mainstream for over fifty years. There’s nothing more American like baseball and apple pie, after all. But like clothing, hairstyles, and rad ’80s synthesizers, some things have come and gone out of fashion. And honestly, thank goodness. Ahem — nothing against you, Jell-O, but we just don’t think you’re that spectacular.
Check out which dessert was most popular during your birth year. Then, head over to our other write-up in which we explored which foods were trendiest throughout the decades. It’s pretty fascinating to see what we were all eating way back when and man are we grateful for Chipotle and Panera.
1950 — Chiffon Cake
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When General Mills purchased the recipe for chiffon cake from its inventor Harry Baker (nice punny last name, huh?) in 1948, the company revealed that the secret to the cake’s wonderful moist and light texture was vegetable oil. By 1950, the chiffon cake was on everyone’s dining room table and General Mills even hosted numerous chiffon cake contests throughout the decade.
1951 — Baked Alaska
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If you really wanted to impress your dinner guests in 1951, you’d carry a flaming Baked Alaska out of the kitchen. Traditionally, Baked Alaska is made with strawberry, vanilla, and chocolate ice cream on poundcake, which is all coated with scorched meringue.
1952 — Betty Crocker’s “Colorvision Cake”
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Just by adding your favorite fruit gelatin to Betty Crocker’s famous “Partycake Mix,” you can end up with a colorful and flavorful dessert the entire family will enjoy. And homemakers could take the easy way out of baking thanks to Crocker’s boxed mixes. Shh — we won’t tell.
1953 — Peach Cobbler
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Peach cobbler was dessert made easy. It didn’t have to look beautiful, it just had to taste great. And peach cobbler is still a delicious favorite among many. Peaches, cinnamon crumble, flaky pie crust — you can’t go wrong.
1954 — Pineapple Coconut Cake
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Fruity, tropical-inspired desserts became all the rage by the middle of the decade, hence pineapple coconut cake’s popularity. There are various different recipes available, however each seems to include a moist, fruity cake, dried coconut coating, and layers of sweet vanilla frosting.
1955 — Fudge
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Fudge has always been in vogue, and probably always will be. There’s nothing better than a creamy chunk of chocolatey fudge, sometimes mixed with nuts or peanut butter. And during 1955, people were going gaga for fudge of all kinds.
1956 — Banana Cream Pie
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Custard pies like banana cream, lemon sour cream, and coconut custard were all the rage back in the ’50s. Banana cream pie reached peak popularity in ’56 thanks to Carnation’s “Magic Crystals” — crystalized instant dried milk — that made this version of the classic pie lighter than its predecessor.
1957 — Jell-O’s “Ice Cream Pie”
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By mixing Jell-O’s Instant Pudding into the ice cream base of one’s ice cream pie, the filling would stay firm enough to keep in the fridge rather than the freezer. Plus, you could mix and match Jell-O flavors and ice cream flavors to create unique ice cream pie creations.
1958 — Junket
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Junket is a milk-based dessert comprised of milk and rennet, a digestive enzyme that curdles milk. First, vanilla and sugar was added to the milk to sweeten it. Then, a Junket tablet (here’s where the rennet comes into play) was tossed into the mixture. Once dissolved, the junket tablet will have firmed up the milk. It’s like pudding and Jell-O all in one.
1959 — Jell-O
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Mid-century Americans loved their Jell-O so much so that they incorporated it into every meal. You’d honestly be lucky if you were being served Jell-O for dessert rather than for dinner. Trust us. The wilder the Jell-O mould, the groovier the party. If not served solo, Jell-O was also often put into pies, parfaits, and cakes.
1960 — …More Jell-O
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As Jell-O’s popularity grew, people were starting to do really funky things with it. These Crown Jewel/Window Glass desserts, made by cubing fruity Jell-O and throwing it into larger moulds or pies, were super mod and an easy way to show off your kitchen skills.
1961 — Pineapple Upside Down Cake
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Dole’s canned pineapples were pretty much paired with everything in the 1960s — including being tossed into a Jell-O mould, but we’ll quit while we’re ahead. A classic way to get great pineapple flavor without it being overbearing is in a pineapple upside down cake (topped with maraschino cherries).
1962 — German Chocolate Cake
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People were still obsessed with coconut and tropical fruits, but they were slowly but surely making the transition to more hearty, chocolatey desserts. Chocolate, coconut, and pecans come together to make a classic German Chocolate Cake that is still a fave among many today. Fun fact: German Chocolate Cake isn’t actually German. It’s totally American. It’s named after Sam German, the creator of Baker’s Chocolate Company he founded in 1852.
1963 — Pound Cake
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We were over the light and airy chiffon cake of the ’50s. In the ’60s it was all about moist, buttery cake that packed on the pounds — literally. McCall’s released their “Best Pound Cake” recipe in 1963 and the masses ate it up.
1964 — Pecan Pie
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A sweet, southern staple, pecan pie became more popular in the mid-’60s most likely because in 1964, Lady Bird Johnson released her now-famous favorite pecan pie recipe prepared by chef Zephyr Wright. It’s super sweet and best served with a dollop of vanilla ice cream.
1965 — Whip ‘N Chill
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Okay, we’re not entirely done with Jell-O. Whip ‘N Chill was yet another Jell-O product that people were nutty about in the mid-’60s. It was basically like Cool Whip, except it had a gelatinous property to it. So, when you whipped it up and put it into a mould, it would keep its shape as long as it was refrigerated.
1966 — Tunnel of Fudge Cake
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The Tunnel of Fudge bundt cake was the grand-prize winner at the 1966 Pillsbury Bake-Off. Everyone wanted a piece of the winning prize, and Pillsbury reportedly received over 200,000 mailed-in requests for the official recipe.
1967 — Oatmeal Carmelitas
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The year after the Tunnel of Fudge Cake took home the Pillsbury Bake-Off grand prize, Oatmeal Carmelitas took over their top spot at the 1967 competition. With an oatmeal and brown sugar crust and a chewy chocolate and caramel center, we can see why these would be the judge’s (and America’s) new favorite.
1968 — Carrot Cake
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Both veggie lovers and those with a sweet tooth alike love a good slice of carrot cake. The carrot and cream cheese concoction was all the rage back in ’68 and has remained a classic go-to cake flavor up until today.
1969 — Chocolate Fondue
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Originally just a savory cheese dish, people began experimenting with their fondue in the late ’60s. By melting chocolate and cream in the fondu pot, foodies found that their fondue party could bleed over into dessert, which was totally neat-o.
1970 — Pineapple Dream Cake
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Pineapple dream cake can either be a custard-based dessert or be an actual cake — it’s up to you. This Pineapple Dream Cake mix from Duncan Hines just needed some Crisco oil, instant pudding, eggs, and water to come together.
1971 — Pecan Bars
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Again, the Pillsbury Bake-Off set the latest dessert trend in 1971 when the Pecan Pie Surprise Bars took home the gold. The recipe was altered a bit here and there by home cooks, but pecan bars were the must-have treat of ’71.
1972 — Rocky Road Fudge Bars
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After winning the Pillsbury Bake-Off in 1972, Rocky Road Fudge Bars became an instant favorite among Americans. They feature a brownie bottom, cream cheese filling, fudge frosting, and chocolate chips.
1973 — Apple Cake
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Teddie’s Apple Cake appeared in a 1973 edition of The New York Times and the public loved it. As Americans became more health-conscious, they appreciated the simplicity of an apple and raisin-based cake that didn’t require frosting or butter.
1974 — Banana Boats
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Depending on who you ask, a banana boat can be one of two things. Firstly, it can be similar to a banana cream pie, served in a dish with sliced bananas, vanilla pudding mixed with whipped heavy cream, and a graham cracker or wafer crust. Or, a banana boat could be a grilled banana served drizzled in chocolate with a side of ice cream. Take your pick — they’re both delicious.
1975 — Watergate Salad
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Also called pistachio fluff salad, Watergate Salad popped up on everyone’s radar soon after the Nixon Watergate scandal of 1972. Although some claim this dessert — made with pineapple, pistachio pudding mix, Cool Whip and marshmallows — is named after the Watergate Hotel, others will tell you it’s a dig at the political goings on of the early ’70s.
1976 — Red, White, and Blue Anything
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1976 was the Bicentennial and everyone wanted to celebrate. Red, white, and blue desserts were incredibly popular throughout the year, especially for the Fourth of July. This frozen berry dessert made with condensed milk, lemon juice, marshmallows, strawberries, and blueberries is a great example of the patriotism that hit picnic tables during ’76.
1977 — Rum Cake
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Bacardi is responsible for bringing the rum cake into the modern era with their recipe that used 6 ounces of rum per cake. Rum has been incorporated into baked goods since the 19th century, but thanks to Bacardi, it’s still a modern fave.
1978 — Hummingbird Cake
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The Hummingbird Cake — first called the Dr. Bird Cake — had been around for about ten years before it got popular in 1978. It was first created in 1969 to get people to visit Jamaica. But when Southern Living wrote about the cake in ’78, people finally took note and fell in love with the banana, cinnamon, and pineapple dessert.
1979 — Apple Swirl Cake
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Pillsbury introduced the Saucy Apple Swirl Cake recipe in 1979, making apple cake incredibly easy to whip up in a pinch. Similar to the much-loved apple cake from ’73, this new version used applesauce and Pillsbury vanilla cake mix to keep the cake moist while it sat on the counter.
1980 — Poke Cake
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Oh no. We’re not done with Jell-O just yet. In 1980 the poke cake rose in popularity — specifically poke cake with Jell-O poured into said poked holes.
1981 — Wellesley Fudge Cake
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This chocolate-on-chocolate cake was so popular in the early ’80s, Wellesley College put the recipe into their centennial time capsule in 1981. Wellesley students would reportedly make secret batches fudge using chem lab Bunsen burners, making sure to steer clear of the college’s founder who was sternly against snacking and sweets.
1982 — Robert Redford Cake
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Before the Robert Redford Cake became the cheesecake/chocolate pudding dream we know it as today, it was actually a chocolate and hazelnut cake back in the early ’80s. The super-rich dessert was reportedly the actor’s go-to while visiting Hisae’s restaurant in New York.
1983 — Plum Torte
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The New York Times published a plum torte recipe in 1983 that gained a following — like a big following. In fact, the recipe was so popular that the Times published it every year up until 1995. The caramelized plums, crumbly yet cakey crust probably has something to do with its popularity.
1984 — Country Apple Coffee Cake
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The Country Apple Coffee Cake took home the gold from the 1984 Pillsbury Bake-Off and everyone wanted the recipe ASAP. Luckily, Pillsbury released it and at-home bakers indulged in pie dough-covered apple slice cake with whiskey-cinnamon-brown sugar glaze.
1985 — Mississippi Mud Pie
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Rich, chocolate, dairy-filled Mississippi Mud Pie was in its prime by 1985. The pie has a layer of chocolate cake, a pudding layer, and a final layer of whipped topping, all nestled not-so neatly into a graham cracker crumb crust.
1986 — Frozen Yogurt
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A healthier alternative to ice-cream, frozen yogurt (or Fro-Yo as we came to call it in the ’00s when it circled back in popularity — hello Pink Berry and Yogurtland!) hit its peak in 1986 with $25 million in sales. Back then, it wasn’t popular to top your yogurt with gummy bears, candies, and boba, but it was still yummy just the same!
1987 — Chocolate Truffles
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When The New York Times wrote about chocolatier Alice Medrich and raved about her decadent fudge truffles, readers instantly felt the need to try them out for themselves. Truffles became an instant hit and have remained a favorite amongst those who appreciate an elegant, rich dessert.
1988 — Chocolate Praline Layer Cake
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This Devil’s Food Cake mix, whipped cream, chopped walnuts, and brown sugar combo won the 1988 Pillsbury Bake-Off and helped chocolate continue to reign supreme throughout the ’80s. Just like hairstyles at the time — the more layers, the better.
1989 — Red Velvet Cake
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There’s something posh about a slice of red velvet cake, and the people of the late ’80s ate that poshness right up. Chocolate-flavored red velvet cake became mainstream at the end of the decade and has remained a favorite cake among the American masses since.
1990 — Better Than Sex Cake
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Yes, you read that correctly. This toffee, chocolate, caramel, and whipped cream-topped cake is supposedly better than sex according to The Secret Life of Baked Goods. The cake itself has taken on several different names including Holy Cow Cake, OMG Cake, and Finger Lickin’ Good Cake, and can even be made with vanilla pudding, crushed pineapple, and boxed cake mix. However, no matter the recipe, the name will cause quite a stir among family members, as a humor columnist wrote in 1990.
1991 — Devil’s Food Cake
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In 1991, The New York Times published an article about the Brooklyn bakery chain, Ebinger’s, which closed its doors in 1972 after 74 years in business. The bakery had a hugely popular “blackout cake,” a three-tiered devil’s food cake with chocolate pudding and chocolate frosting. This piece inspired bakers to take the “blackout cake” on themselves.
1992 — Pennsylvania Dutch Cake
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A Pennsylvania Dutch Cake (also called Funny Cake) won the ’92 Pillsbury Bake-Off. It’s a half-vanilla, half-chocolate cake served in a pie shell. It’s a classic cake from the area and the Amish community. But it gained steam in the mainstream in 1992.
1993 — Barbie Birthday Cake
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Little kids in the ’90s begged and pleaded their parents for a Barbie birthday cake. And it had to be the kind where the cake part is Barbie’s skirt. You know you were at a banging birthday party when the Barbie hit the table. Kinda like the creepy ones we wrote about for Barbie’s birthday last week.
1994 — Bon Bons
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Fudgy Bonbons took home first prize at the ’94 Pillsbury Bake-Off and bonbons in general took off by the middle of the decade. Either covered in decorative glazes or rolled in cocoa powder, these chocolate little bites are perfect tiny treats one can eat in a snap.
1995 — Funfetti Cake
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Okay, so maybe you didn’t have a Barbie birthday cake. But if not, you definitely asked for a Funfetti cake. Pillsbury came out with their Funfetti cake mix in ’89 and the kids of the ’90s freaked out over it.
1996 — Boston Cream Pie
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In ’96, the Boston Cream Pie was named the official Massachusetts State Dessert. Although it’s called a “pie,” the dessert is actually made up of two or more vanilla cake layers with sweet pastry cream in the middle. The whole thing is then topped with simple chocolate glaze.
1997 — Lava Cake
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Lava cakes had been around since the ’80s, however chefs didn’t start putting them on their menus until the late ’90s. With their rich molten chocolate centers, customers felt like they were digging into something decadent and reserved for the divine when eating a lava cake.
1998 — Eclair Cake
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Just like the smaller eclair dessert, eclair cakes are made with heaping helpings of pastry cream (made here with pudding mix and Cool Whip), and chocolate frosting. However, rather than the actual pastry, graham crackers are used instead.
1999 — Coca-Cola Cake
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It may look like a standard chocolate cake. But this beauty is actually made with chocolate and Coca-Cola. This southern recipe had been around since the ’50s, but it didn’t gain speed until Cracker Barrel added it to the menu in the late ’90s.
2000 — Crème Brûlée
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This blow-torched treat just oozes class, and that’s what people in the new millennia wanted. Crème Brûlée is a classic French custard-based dessert sealed in a sugar glaze. It’s been around forever, but found new life in the 2000s.
2001 — Tres Leches Cake
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A super moist layered sponge cake soaked in three milks (tres leches) and topped with whipped cream can be served as a sheet cake, or in a trifle dish. It’s decadence at its finest, and as the Austin Chronicle called it, the “new tiramisu of the millennium.”
2002 — Non-Caffeinated Dessert Drinks
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In 2002, Starbucks introduced customers to their Frappuccino Blended Crème drinks. These non-coffee beverages were more like desserts in a cup rather than caffeine boosts. With flavors like Chocolaty Chip and Vanilla Bean, Starbucks Frappuccinos were definitely more along the lines of milkshakes rather than coffee.
2003 — Tiramisu
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Although the Tres Leches Cake was supposed to be the “new tiramisu of the millennium,” actual tiramisu wasn’t going anywhere. We just couldn’t end our relationship with the espresso, mascarpone, and ladyfinger layered treat.
2004 — Chocolate Mousse
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It’s simple, it’s classic, it’s chocolate mousse. This light and airy dessert was perfect for those who wanted to watch their waistline or wanted to dip their cookies into something even sweeter.
2005 — Gourmet Cupcakes
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Blame Carrie Bradshaw from Sex and the City for the modern obsession with pretty cupcakes. The trendy New Yorker loved herself a pink-frosted cupcake from Magnolia’s, and now, so do we. Sprinkles (which opened in 2004) also become popular, as did Crumbs (which unfortunately closed).
We don’t know about you, but we’re in need of a major sugar fix. Looks like we’re eating dessert for dinner tonight.
