20 Spicy Jamaican Dessert Recipes Delight

Ready to turn up the heat in your kitchen with a Caribbean twist? Our 20 Spicy Jamaican Dessert Recipes Delight is your ticket to a flavor-packed journey that blends the sweetness of desserts with the bold, fiery kick Jamaica is famous for. Perfect for home cooks looking to spice things up, these recipes promise to delight your taste buds and impress at any gathering. Let’s dive into the deliciousness!

Jamaican Rum Cake

Dive into the rich, boozy flavors of the Caribbean with this decadent Jamaican Rum Cake, a festive treat that’s as moist as it is flavorful.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup dark rum
• 1/2 cup water
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 325°F and grease a 10-inch bundt pan.
2. In a large bowl, cream together 1 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
3. Beat in 4 large eggs one at a time, then stir in 1/2 cup dark rum, 1/2 cup water, and 1 tsp vanilla extract.
4. In another bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1/2 tsp ground nutmeg, and 1/2 tsp ground allspice.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in 1/2 cup chopped walnuts if using.
6. Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

What sets this cake apart is its deep, spiced rum flavor that’s perfectly balanced with the sweetness, making it a hit at any gathering.

Tip: For an extra rum kick, brush the cooled cake with a mixture of 2 tbsp dark rum and 1 tbsp sugar syrup.

Sweet Potato Pudding

This Sweet Potato Pudding is a cozy, comforting dessert that brings a twist to your traditional pudding with its rich, velvety texture and natural sweetness.

Ingredients

• 2 cups mashed sweet potatoes (about 2 medium)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs, beaten
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and lightly grease a 9-inch baking dish.
2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, eggs, milk, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth.
3. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
4. Bake for 45-50 minutes, or until the pudding is set and the top is lightly golden.
5. Let it cool for 10 minutes before serving. The pudding will continue to set as it cools.

The magic of this pudding lies in its perfect balance of spices and the natural sweetness of the sweet potatoes, creating a dessert that’s both indulgent and surprisingly simple to make.

Tip: For an extra touch of elegance, serve with a dollop of whipped cream or a sprinkle of toasted pecans.

Coconut Drops

These Coconut Drops are a sweet, chewy treat that brings a taste of the tropics right to your kitchen, perfect for when you’re craving something a little exotic but easy to whip up.

Ingredients

• 2 cups shredded coconut
• 1 cup granulated sugar
• 1/2 cup water
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

1. In a medium saucepan, combine 1 cup granulated sugar, 1/2 cup water, and 1/4 tsp salt. Bring to a boil over medium heat, stirring until the sugar dissolves.
2. Add 2 cups shredded coconut to the saucepan, stirring continuously for about 5 minutes until the mixture thickens and the coconut is well coated.
3. Remove from heat and stir in 1 tsp vanilla extract.
4. Drop tablespoon-sized portions of the mixture onto a parchment-lined baking sheet, spacing them about 2 inches apart.
5. Let the drops cool and harden at room temperature for about 1 hour before serving.

The magic of these Coconut Drops lies in their simplicity and the way the vanilla enhances the natural sweetness of the coconut, creating a dessert that’s both comforting and a bit luxurious.

Tip: For an extra touch of elegance, drizzle melted dark chocolate over the cooled drops before serving.

Gizzada (Pinch Me Round)

Dive into the sweet, coconut-filled world of Gizzada, a Jamaican treat that’s as fun to make as it is to eat. These pinch me rounds are a delightful combination of buttery crust and spiced coconut filling.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup ice water
• 1 1/2 cups grated coconut
• 1 cup brown sugar
• 1/2 tsp ground nutmeg
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and lightly grease a muffin tin.
2. In a large bowl, mix 2 cups all-purpose flour and 1/4 tsp salt. Cut in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, stirring until the dough comes together. Roll out the dough on a floured surface and cut into circles to fit the muffin tin.
4. Press the dough circles into the muffin tin and prick the bottoms with a fork. Bake for 10 minutes until slightly golden.
5. While the crust bakes, combine 1 1/2 cups grated coconut, 1 cup brown sugar, 1/2 tsp ground nutmeg, and 1/2 tsp vanilla extract in a bowl. Mix well.
6. Remove the crust from the oven and fill each with the coconut mixture. Return to the oven and bake for another 15 minutes until the filling is bubbly and the edges are golden.
7. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

The magic of Gizzada lies in its contrasting textures—crisp, buttery crust against a chewy, sweet coconut center. It’s a bite-sized escape to the tropics.

Tip: For an extra flavor boost, toast the grated coconut lightly before mixing it with the other filling ingredients.

Bustamante Backbone

Get ready to wow your dinner guests with Bustamante Backbone, a hearty dish that combines rich flavors with a satisfying crunch.

Ingredients

• 2 lbs beef backbone, cut into serving pieces
• 1/4 cup olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1/2 cup red wine
• 1 tbsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add the beef backbone pieces and brown on all sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, sauté the onion and garlic until soft, about 3 minutes.
3. Return the beef to the pot. Add beef broth, red wine, smoked paprika, salt, black pepper, and bay leaves. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 2 hours, or until the meat is tender and falls off the bone.
5. Remove bay leaves before serving. Serve hot with your choice of sides.

The magic of Bustamante Backbone lies in the slow simmer that melds the smoky paprika with the deep flavors of beef and red wine, creating a dish that’s both rustic and refined.

Tip: For an extra layer of flavor, let the dish rest overnight in the refrigerator and reheat before serving.

Cornmeal Pudding

Cornmeal pudding is a comforting, old-fashioned dessert that brings a touch of sweetness and nostalgia to any table. Its creamy texture and subtle corn flavor make it a unique treat that’s surprisingly simple to whip up.

Ingredients

• 1 cup yellow cornmeal
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 2 large eggs, beaten

Instructions

1. Preheat your oven to 350°F and lightly grease a 2-quart baking dish.
2. In a medium saucepan, whisk together 1 cup yellow cornmeal, 4 cups whole milk, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until the mixture thickens, about 10 minutes.
3. Remove from heat and stir in 1 teaspoon vanilla extract and 2 tablespoons unsalted butter until the butter is completely melted.
4. Gradually whisk in the 2 large eggs, beaten, until well combined.
5. Pour the mixture into the prepared baking dish and bake for 45 minutes, or until the pudding is set and the top is lightly golden.

This cornmeal pudding stands out for its delightful contrast between the creamy interior and the slightly crisp top layer, offering a simple yet satisfying dessert experience.

Tip: For an extra touch of flavor, serve warm with a drizzle of maple syrup or a sprinkle of cinnamon.

Banana Fritters

These Banana Fritters are a delightful treat that combines the sweetness of ripe bananas with a crispy, golden exterior, perfect for a cozy breakfast or a sweet snack.

Ingredients

• 2 ripe bananas, mashed
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together the flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
2. In another bowl, mix the mashed bananas, 1/2 cup milk, 1 large egg, and 1 teaspoon vanilla extract until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
4. Heat 2 inches of vegetable oil in a deep skillet over medium heat until it reaches 350°F.
5. Drop tablespoonfuls of the batter into the hot oil, frying in batches to avoid overcrowding. Cook for 2-3 minutes on each side or until golden brown and crispy.
6. Remove the fritters with a slotted spoon and drain on paper towels.

The secret to these fritters’ irresistible texture is the contrast between the crispy outside and the soft, banana-filled center, making them a hit at any table.

Tip: For an extra touch of sweetness, dust the fritters with powdered sugar or drizzle with honey before serving.

Peanut Drops

Peanut Drops are the perfect bite-sized treat for when you’re craving something sweet with a nutty crunch. They’re incredibly easy to make and require just a handful of ingredients.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup honey
• 1 tsp vanilla extract
• 1/2 cup powdered milk
• 1/4 cup crushed peanuts (for coating)

Instructions

1. In a medium bowl, mix together 1 cup creamy peanut butter, 1/2 cup honey, and 1 tsp vanilla extract until well combined.
2. Gradually add 1/2 cup powdered milk to the mixture, stirring until a dough forms.
3. Roll the dough into small balls, about 1 inch in diameter.
4. Roll each ball in 1/4 cup crushed peanuts until fully coated.
5. Place the coated balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.

These Peanut Drops are a delightful contrast of creamy and crunchy, with the honey adding a subtle sweetness that’s not overpowering. They’re perfect for a quick snack or as a sweet treat in lunchboxes.

Tip: For a twist, try using almond butter instead of peanut butter and coat with sliced almonds for a different flavor profile.

Toto (Coconut Cake)

Dive into the tropical flavors of Toto, a delightful coconut cake that’s as easy to make as it is to love. Perfect for those who adore a sweet, moist cake with a hint of island flair.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup coconut milk
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup shredded coconut

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
3. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. In another bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.
5. Alternately add the dry ingredients and 1 cup coconut milk to the butter mixture, beginning and ending with the dry ingredients.
6. Fold in 1 cup shredded coconut until just combined.
7. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

What sets this Toto apart is its irresistibly moist texture, thanks to the coconut milk, and the subtle crunch from the shredded coconut. It’s a tropical escape in every bite.

Tip: For an extra coconutty experience, toast the shredded coconut before folding it into the batter.

Plantain Tart

Transform ripe plantains into a sweet, caramelized tart that’s as easy to make as it is impressive to serve.

Ingredients

• 2 large ripe plantains, peeled and sliced into 1/2-inch rounds
• 1/4 cup unsalted butter, melted
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1 pre-made pie crust (9-inch)
• 1/4 cup heavy cream

Instructions

1. Preheat your oven to 375°F. Lay the pie crust in a 9-inch tart pan, pressing it gently into the edges. Trim any excess dough from the top.
2. In a bowl, toss the plantain rounds with melted butter, brown sugar, cinnamon, and vanilla extract until evenly coated.
3. Arrange the coated plantains in a single layer over the pie crust, slightly overlapping for a beautiful pattern.
4. Drizzle the heavy cream evenly over the plantains to add richness.
5. Bake for 30-35 minutes, or until the plantains are golden and caramelized, and the crust is lightly browned.

The magic of this tart lies in the contrast between the crispy crust and the soft, sweet plantains, making it a standout dessert that’s unexpectedly simple.

Tip: For an extra touch, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Blue Drawers (Dukunu)

Blue Drawers, or Dukunu, is a delightful Caribbean dish that combines the sweetness of cornmeal with the richness of coconut milk, wrapped in banana leaves for a unique flavor infusion.

Ingredients

• 2 cups fine cornmeal
• 1 cup coconut milk
• 1/2 cup brown sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Banana leaves, for wrapping

Instructions

1. In a large bowl, mix 2 cups fine cornmeal, 1 cup coconut milk, 1/2 cup brown sugar, 1/4 tsp salt, 1 tsp vanilla extract, and 1/2 tsp ground cinnamon until well combined.
2. Cut banana leaves into 8-inch squares and briefly pass them over an open flame to make them pliable.
3. Place a portion of the cornmeal mixture in the center of each banana leaf square. Fold the leaves to enclose the mixture, tying with kitchen string if necessary.
4. Steam the wrapped parcels in a steamer over boiling water for 45 minutes, ensuring they’re fully cooked and firm.

The magic of Blue Drawers lies in the banana leaves, which impart a subtle, earthy aroma that elevates the sweet, creamy filling.

Tip: If banana leaves are hard to find, aluminum foil can be a substitute, though it won’t provide the same aromatic quality.

Pone (Sweet Potato Cornbread)

This Pone (Sweet Potato Cornbread) recipe brings a delightful twist to the classic Southern staple, blending the earthy sweetness of sweet potatoes with the comforting crumb of cornbread.

Ingredients

• 1 cup mashed sweet potato (about 1 medium)
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1 cup mashed sweet potato, 1 cup buttermilk, 1 large egg, and 1/4 cup melted unsalted butter until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring just until mixed.
5. Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

The natural sweetness of the sweet potato reduces the need for extra sugar, making this cornbread a healthier option without sacrificing flavor.

Tip: For an extra crispy edge, bake in a preheated cast-iron skillet instead of a baking pan.

Jamaican Black Cake

Jamaican Black Cake

Dive into the rich, rum-soaked flavors of this traditional Jamaican Black Cake, a festive favorite that’s as moist as it is decadent.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup dark brown sugar, packed
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 1 cup dark rum, divided
• 1 cup red wine
• 1 lb mixed dried fruits (raisins, currants, prunes, cherries)
• 1/2 cup browning sauce

Instructions

1. Preheat your oven to 325°F. Grease and line a 9-inch round cake pan with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 cup dark brown sugar until light and fluffy. Beat in 4 large eggs one at a time.
3. Sift together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tbsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground allspice, and 1/4 tsp ground cloves. Gradually add to the butter mixture, alternating with 1/2 cup dark rum and 1 cup red wine.
4. Fold in 1 lb mixed dried fruits and 1/2 cup browning sauce until well combined. Pour the batter into the prepared pan.
5. Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Brush the top with the remaining 1/2 cup dark rum while still warm.

This cake’s deep, molasses-like sweetness and boozy undertones make it a standout dessert that improves with age, perfect for holiday gifting.

Tip: For an even richer flavor, soak the dried fruits in rum overnight before baking.

Bread Pudding with Rum Sauce

There’s nothing quite like the comforting embrace of bread pudding, especially when it’s drizzled with a warm, boozy rum sauce. This classic dessert is a delightful way to end any meal.

Ingredients

• 6 cups day-old bread, cubed
• 2 cups whole milk
• 4 large eggs
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup raisins (optional)
• For the rum sauce: 1/2 cup unsalted butter, 1 cup powdered sugar, 1/4 cup rum, 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large bowl, whisk together 2 cups whole milk, 4 large eggs, 1/2 cup granulated sugar, 1/4 cup melted unsalted butter, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and 1/4 tsp salt until well combined.
3. Add 6 cups day-old bread cubes and 1/2 cup raisins (if using) to the bowl, stirring gently to ensure all the bread is soaked in the mixture. Let it sit for 10 minutes.
4. Transfer the mixture to the prepared baking dish and bake for 45 minutes, or until the top is golden and the center is set.
5. While the pudding bakes, make the rum sauce: In a small saucepan over low heat, melt 1/2 cup unsalted butter. Whisk in 1 cup powdered sugar, 1/4 cup rum, and 1 tsp vanilla extract until smooth. Keep warm until serving.
6. Serve the bread pudding warm, drizzled with the rum sauce. The contrast between the creamy pudding and the rich, boozy sauce is simply irresistible.

Tip: For an extra indulgent twist, serve with a scoop of vanilla ice cream on top.

Mango Cheesecake

Dive into the creamy, tropical bliss of this no-bake Mango Cheesecake, a perfect dessert to brighten up any gathering with its sunny flavors.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1 cup mango puree
• 1 tbsp lemon juice

Instructions

1. In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes.
2. In a large bowl, beat 16 oz cream cheese and 1/2 cup granulated sugar until smooth. Add 1 tsp vanilla extract and mix well.
3. In another bowl, whip 1 cup heavy cream to stiff peaks. Gently fold into the cream cheese mixture.
4. Fold in 1 cup mango puree and 1 tbsp lemon juice until evenly incorporated.
5. Pour the filling over the chilled crust, smoothing the top. Freeze for at least 4 hours, or until set.

The vibrant mango swirls not only add a burst of flavor but also create a stunning visual effect that’s sure to impress.

Tip: For an extra tropical twist, garnish with thin mango slices and a sprinkle of toasted coconut before serving.

Guava Duff

Guava Duff is a delightful Bahamian dessert that combines the sweet, tropical flavor of guava with a soft, dumpling-like dough. It’s a simple yet irresistible treat that brings a taste of the islands to your kitchen.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup milk
• 1 cup guava paste, cut into small pieces
• 1 teaspoon vanilla extract
• 1 cup water
• 1/2 cup brown sugar

Instructions

1. In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder.
2. Add the cold, cubed butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Stir in the milk and vanilla extract until a soft dough forms.
4. Gently fold in the guava paste pieces, being careful not to overmix.
5. On a lightly floured surface, roll the dough into a log about 12 inches long. Cut into 1-inch slices.
6. In a large pot, bring the water and brown sugar to a boil. Carefully add the dough slices, reduce heat to low, cover, and simmer for 25 minutes.
7. Remove the duff from the pot and let it cool slightly before serving.

The magic of Guava Duff lies in its contrast of textures—soft, pillowy dough with pockets of sticky, sweet guava that bursts with flavor in every bite.

Tip: For an extra touch of indulgence, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Carrot Juice Cake

This Carrot Juice Cake is a moist, flavorful twist on the classic, with a hint of citrus that brightens every bite.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3/4 cup carrot juice
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 1 cup grated carrots
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp salt.
3. In another bowl, mix 3/4 cup carrot juice, 1/2 cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, and 1 tbsp orange zest until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1 cup grated carrots and 1/2 cup chopped walnuts if using.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The carrot juice not only adds moisture but also intensifies the carrot flavor, making this cake a standout. The orange zest adds a refreshing zing that complements the sweetness perfectly.

Tip: For an extra moist cake, brush the top with a little extra carrot juice while it’s still warm.

Pineapple Upside-Down Cake

Nothing says comfort like a classic Pineapple Upside-Down Cake, with its caramelized fruit topping and moist vanilla cake. It’s a nostalgic treat that’s as fun to make as it is to eat.

Ingredients

• 1/4 cup unsalted butter
• 1/2 cup packed light brown sugar
• 1 can (20 oz) pineapple slices in juice, drained (reserve 2 tbsp juice)
• Maraschino cherries, as needed
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1/2 cup milk
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Melt 1/4 cup butter in a 9-inch round cake pan over low heat. Sprinkle 1/2 cup brown sugar evenly over melted butter. Arrange pineapple slices on top, placing a cherry in the center of each.
2. In a bowl, whisk together 1 1/2 cups flour, 2 tsp baking powder, and 1/4 tsp salt. In another bowl, beat 1/2 cup granulated sugar, 1/4 cup oil, and the egg until fluffy. Stir in milk, reserved pineapple juice, and 1 tsp vanilla.
3. Gradually add dry ingredients to wet, mixing just until combined. Pour batter over pineapple layer, spreading evenly.
4. Bake for 35-40 minutes until a toothpick comes out clean. Cool for 5 minutes, then invert onto a serving plate. Serve warm.

The magic of this cake is in the flip—revealing a glossy, jewel-like topping that’s sure to impress. It’s a perfect blend of sweet, tangy, and buttery flavors in every bite.

Tip: For an extra caramelized topping, broil the inverted cake for 1-2 minutes before serving.

Jamaican Fruit Cake

Dive into the rich, spiced flavors of the Caribbean with this Jamaican Fruit Cake, a moist and boozy delight that’s perfect for holiday gatherings or whenever you crave something sweetly spiced.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup dark brown sugar, packed
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp ground allspice
• 1/2 cup rum (dark preferred)
• 1/2 cup red wine
• 1 lb mixed dried fruit (raisins, currants, prunes, cherries)
• 1/2 cup chopped nuts (optional)

Instructions

1. Preheat your oven to 300°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together 1 cup unsalted butter and 1 cup dark brown sugar until light and fluffy. Beat in 4 large eggs one at a time.
3. Sift together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tbsp ground allspice. Gradually add to the butter mixture, alternating with 1/2 cup rum and 1/2 cup red wine.
4. Fold in 1 lb mixed dried fruit and 1/2 cup chopped nuts (if using) until evenly distributed.
5. Pour the batter into the prepared pan and bake for 1.5 to 2 hours, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

What sets this cake apart is its deep, complex flavors from the rum and wine, which also ensure it stays incredibly moist for days. It’s a showstopper that gets better with time.

Tip: For an extra boozy kick, brush the cooled cake with additional rum and let it sit overnight before serving.

Spiced Pumpkin Bread

Nothing says cozy like a slice of Spiced Pumpkin Bread, perfectly spiced and wonderfully moist. It’s the ultimate treat to bake up on a lazy weekend morning.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/3 cup water

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger.
3. In a large bowl, beat together 1 1/2 cups granulated sugar, 1/2 cup vegetable oil, and 2 large eggs until smooth. Stir in 1 cup canned pumpkin puree and 1/3 cup water.
4. Gradually blend the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared loaf pan.
5. Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.

The secret to this bread’s irresistible texture? The perfect balance of spices and pumpkin puree creates a moist, tender crumb that’s packed with flavor.

Tip: For an extra special touch, sprinkle the top with a little coarse sugar before baking for a delightful crunch.

Conclusion

We hope this roundup of 20 Spicy Jamaican Dessert Recipes has inspired you to bring a taste of the islands into your kitchen. Each recipe offers a unique blend of flavors that promise to delight. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the spicy joy. Happy cooking!

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