1 pkg (370 g) gingerbread cake mix
1 can (348 mL) Ocean Spray® Whole Berry Cranberry Sauce
3 cups (750 mL) pineapple tidbits
1/4 cup (50 mL) brown sugar
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) nutmeg
Prepare and bake cake mix according to package directions for an 8 or 9-inch (20 or 23 cm) square cake pan. Cool completely.
Combine remaining ingredients, except whipped cream in a medium saucepan.
Heat mixture until cranberry sauce has melted and compote is warm.
Cut gingerbread into squares.
Top with 1/2 cup (125 ml) compote. Top each serving with whipped cream.
Makes 9 servings.