Then & Now: 22 Vintage Cakes Revamped

Retro Cakes Get a Modern Makeover

We raided our archives in search of the vintage cakes your Grandma most definitely made. These are so amazing, we just had to share them again—the original beauty side by side with its fresh new pic, of course.

Then: Skillet Pineapple Upside-Down Cake

This recipe was first published in Taste of Home Grandma’s Great Desserts Cookbook 1992.

Now: Skillet Pineapple Upside-Down Cake

For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas

Then: California Lemon Pound Cake

This recipe was first published in Country magazine in 1991.

Now: California Lemon Pound Cake

Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California

Then: German Chocolate Cake

This recipe was first published in Country magazine in 1991.

Now: German Chocolate Cake

According to my husband, this is the best German chocolate cake recipe in the whole world. Every bite has a light crunch from the pecans, a sweet taste of coconut and a drizzle of chocolate. —Joyce Platfoot, Wapakoneta, Ohio

Then: Sandy’s Chocolate Cake

This recipe was first published in Taste of Home magazine in 1994.

Now: Sandy's Chocolate Cake

Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe won first prize. —Sandra Johnson, Tioga, Pennsylvania

Then: Strawberry Shortcake Cups

This recipe was first published in Country Woman magazine in 1998.

Now: Strawberry Shortcake Cups

Back when store-bought shortcake was an unheard-of thing, my grandmother passed this mini strawberry shortcake recipe down to my mother. Mother later shared it with me, and I've since given it to my daughter. —Althea Heers, Jewell, Iowa

Then: Butter Pecan Layer Cake

This recipe was first published in Country Woman magazine in 1997.

Now: Butter Pecan Layer Cake

Pecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. —Becky Miller, Tallahassee, Florida

Then: Cherry Pudding Cake

This recipe was first published in Taste of Home magazine in 1996.

Now: Cherry Pudding Cake

A cross between a cake and a cobbler, this dessert is a hit whenever I make it to share at a potluck. My family insists I make an extra batch to leave at home. A neighbor shared the recipe over 30 years ago. —Brenda Parker, Kalamazoo, Michigan

Then: Blueberry Angel Dessert

This recipe was first published in Quick Cooking magazine in 2001.

Now: Blueberry Angel Dessert

Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. —Carol Johnson, Tyler, Texas

Then: Old-Fashioned Carrot Cake with Cream Cheese Frosting

This recipe was first published in Taste of Home magazine in 2001.

Now: Old-Fashioned Carrot Cake with Cream Cheese Frosting

A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough—better than all the other carrot cakes recipes I've tried!—Kim Orr, West Grove, Pennsylvania

Then: Lemon Meringue Angel Cake

This recipe was first published in Light & Tasty magazine in 2006.

Now: Lemon Meringue Angel Cake

I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania

Then: Sachertorte

This recipe was first published in Holidays & Celebrations Cookbook 2006.

Now: Sachertorte

Guests will be surprised to hear that this Sacher torte recipe starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. —Taste of Home Test Kitchen

Then: Tropical Carrot Cake

This recipe was first published in Taste of Home magazine in 1994.

Now: Tropical Carrot Cake

I look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion. —Victoria Casey, Enterprise, Oregon

Then: Coffee-Chocolate Cake

This recipe was first published in Best of Country Cakes 2003.

Now: Coffee-Chocolate Cake

Say happy birthday with this dark, moist cake. The basic buttery frosting has an unmistakable homemade taste. With a few simple variations, you can come up with different colors and flavors. —Taste of Home Test Kitchen

Then: Lime Angel Food Cake

This recipe was first published in Country Woman magazine in 2000.

Now: Lime Angel Food Cake

For my husband's family reunion, I took a store-bought angel food cake and turned it into this special dessert with a lovely lime cream frosting topped with toasted coconut. It went over big! —Nancy Foust, Stoneboro, Pennsylvania

Then: Pumpkin Torte

This recipe was first published in Quick Cooking magazine in 2005.

Now: Pumpkin Torte

This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It's quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. —Trixie Fisher, Piqua, Ohio

Then: Ganache-Topped Chocolate Cake

This recipe was first published in Light & Tasty magazine in 2008.

Now: Ganache-Topped Chocolate Cake

To say this cake is elegant would be an understatement. It’s worthy of special occasions, but once you learn how to make chocolate ganache, it's so easy to whip together that you can enjoy it any day of the week. —Taste of Home Test Kitchen

Then: Fourth of July Ice Cream Cake

This recipe was first published in Holidays & Celebrations Cookbook 2001.

Now: Fourth of July Ice Cream Cake

This eye-catching dessert is actually easy to prepare and keeps well in the freezer for days. It's nice to be able to serve cake and ice cream in one slice.—Anne Scholovich, Waukesha, Wisconsin

Then: Tart Cherry Meringue Dessert

This recipe was first published in Taste of Home magazine in 2003.

Now: Tart Cherry Meringue Dessert

I've made this cherry dessert for years to serve at baby showers, birthday parties and other special occasions. People really enjoy the tender crust, cherry filling and melt-in-your-mouth meringue. Every time I serve it, someone asks for the recipe. —Kathryn Dawley, Gray, Maine

Then: Pineapple Breeze Torte

This recipe was first published in Light & Tasty magazine in 2006.

Now: Pineapple Breeze Torte

This lovely torte features ladyfingers, a creamy filling and a crushed pineapple topping. It's a special treat for my large family and a must at Christmas. —Barbara Joyner, Franklin, Virginia

Then: Chocolate Carrot Cake

This recipe was first published in Taste of Home magazine in 2005.

Now: Chocolate Carrot Cake

Finely shredding the carrots gives this cake an extra-nice texture. The walnuts sprinkled on top add crunch, but you can leave them off if you prefer. —Pamela Brown, Williamsburg, Michigan

Then: Moist Lemon Angel Cake Roll

This recipe was first published in Country Woman magazine in 2008.

Now: Moist Lemon Angel Cake Roll

Tart and delicious, this pretty cake roll will tickle any lemon lover's fancy. Its feathery, angel food texture enhances its guilt-free goodness. —Taste of Home Test Kitchen

Then: Almond Tea Cakes

This recipe was first published in Country magazine in 1994.

Now: Almond Tea Cakes

When I have time—usually in the winter—I love to bake. I make these tea cakes every Christmas, double the recipe and freeze half for later. —Janet Fennema Ringelberg, Troy, Ontario