Gingerbread with Warm Cranberry Compote

(1)

INGREDIENTS

  • 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
  • whipping cream

DIRECTIONS

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.

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