15 Forgotten Southern Desserts Worth Trying Again
Southern desserts weren’t always dressed up or talked about, but they didn’t need to be. These 15 forgotten Southern desserts brought flavor, comfort, and tradition in every bite, and they still hold their place today. They’re the kinds of sweets that stayed on the table long after the meal ended. Scroll through to remember what made them special and why they’re worth making again.
Strawberry Shortcake with Brown Sugar Biscuits
Strawberry Shortcake with Brown Sugar Biscuits layered fresh berries and whipped cream over biscuits sweetened with molasses. It baked fast and brought just the right balance of soft and crumbly that Southern desserts were once known for. It used pantry basics but always left the plate clean. This dessert didn’t just belong in the past—it still has something to say.
Get the Recipe: Strawberry Shortcake with Brown Sugar Biscuits
Butterscotch Peach Crisp with Fresh Peaches
Butterscotch Peach Crisp with Fresh Peaches was built on soft fruit and a crunchy baked topping that held up even as it cooled. It leaned into the Southern habit of using what’s ripe and making it last. The ingredients were simple but made for something bold and rich. It was the kind of dessert that didn’t wait for a special occasion.
Get the Recipe: Butterscotch Peach Crisp with Fresh Peaches
Spiced Pear Cobbler
Spiced Pear Cobbler cooked ripe pears with cinnamon under a golden biscuit topping that baked right in. It came out of the oven looking rustic and ready, served in the same dish it was made in. This kind of Southern dessert once closed out Sunday dinners without much fuss. It filled the kitchen with a smell that made people linger.
Get the Recipe: Spiced Pear Cobbler
Pineapple Upside Down Bundt Cake
Pineapple Upside Down Bundt Cake came out clean, glossy, and ready to slice without any frosting or fanfare. The syrupy fruit soaked into the sponge and stayed sweet without falling apart. Southern cooks used to bring this to gatherings where looks mattered. This cake flipped right and held on tight every time.
Get the Recipe: Pineapple Upside Down Bundt Cake
Blueberry Cobbler
Blueberry Cobbler brought bubbling fruit and a biscuit topping together in one pan that served hot and spooned easy. It used what was fresh and local, just like Southern cooks did before recipes went online. The sweetness balanced with tart, and the juices thickened right on the stove. This cobbler didn’t need instructions to make people reach for seconds.
Get the Recipe: Blueberry Cobbler
Old‑Fashioned Coconut Cream Pie
Old‑Fashioned Coconut Cream Pie chilled into slices that kept their shape even in summer heat. The top toasted just right, and the filling held steady without slumping. Southern desserts like this made it through warm kitchens and still showed up firm. This pie didn’t melt under pressure—it knew how to stay cool.
Get the Recipe: Old‑Fashioned Coconut Cream Pie
Butterscotch Pie
Butterscotch Pie filled a crust with stovetop custard and topped it with a meringue that browned just enough to hold your eye. It set firm but stayed creamy, cut clean, and never came back home from potlucks. Southern desserts like this didn’t shout—they just showed up and stayed good. This pie always knew how to work a room.
Get the Recipe: Butterscotch Pie
Strawberry Pound Cake
Strawberry Pound Cake baked into a loaf that could go straight from oven to picnic with nothing in between. The strawberries baked soft and sweet, giving a little color and a lot of flavor. It was sturdy, moist, and made to be shared. This was the kind of dessert you wrapped in foil and still found good the next day.
Get the Recipe: Strawberry Pound Cake
Old‑Fashioned Hummingbird Cake
Old‑Fashioned Hummingbird Cake mixed bananas, pineapple, and nuts into a dense cake that didn’t need frosting to be good—though it usually had it anyway. It baked up with flavor that stuck around long after the meal. Southern cooks passed this one on without ever needing to change it. This was the kind of cake that always got asked about twice.
Get the Recipe: Old‑Fashioned Hummingbird Cake
Red Velvet Cake
Red Velvet Cake stacked deep-red layers with cream cheese frosting and held flavor long after the party ended. It had just enough tang to cut the sweetness and stayed tender days later. Southern desserts like this became staples because they never needed explaining. This cake stood tall and made sure you remembered it.
Get the Recipe: Red Velvet Cake
Coconut Custard Pie
Coconut Custard Pie baked until the middle set and the coconut flakes rose and toasted just enough to catch light. It sliced clean, chilled well, and stayed firm enough to make ahead. Southern desserts like this stayed in the fridge until someone found the fork. This one always held its ground on a crowded table.
Get the Recipe: Coconut Custard Pie
Crock Pot Sweet Potato Casserole
Crock Pot Sweet Potato Casserole layered cooked sweet potatoes with brown sugar, pecans, and marshmallows in a way that often made it dessert by accident. It slow-cooked until soft, rich, and ready to spoon up right after the ham. Southern cooks knew this dish could wear more than one hat. It blurred the lines and earned its spot on both sides of the plate.
Get the Recipe: Crock Pot Sweet Potato Casserole
Old‑Fashioned Pecan Pie
Old‑Fashioned Pecan Pie baked thick with a gooey center and a crust that never crumbled before it hit the plate. The filling held firm and cut smooth, studded with whole nuts that toasted in the oven. It didn’t change with trends—it stayed because it worked. This was the pie that never left the church table with leftovers.
Get the Recipe: Old‑Fashioned Pecan Pie
Southern Cream Cheese Pound Cake
Southern Cream Cheese Pound Cake used pantry staples to build something dense, rich, and ready for anything from breakfast to dessert. It baked low and slow, never dried out, and held up in the heat. No glaze needed—it stood alone just fine. This is one of those Southern desserts that sat on the counter and kept disappearing by the slice.
Get the Recipe: Southern Cream Cheese Pound Cake
Basil Peach Cobbler
Basil Peach Cobbler stuck to Southern roots while nudging in just a little herb for a different kind of finish. The peaches baked soft and syrupy beneath a topping that crisped up without going soggy. It looked classic, smelled rich, and didn’t need much else to shine. This cobbler had just enough whisper of something new without forgetting where it came from.
Get the Recipe: Basil Peach Cobbler