recipe
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gingerbread-with-warm-cranberry-compote
Gingerbread with Warm Cranberry Compote
en-US

Gingerbread with Warm Cranberry Compote

Gingerbread with Warm Cranberry Compote
  • Serving Size

    9 servings

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

Steps

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.