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.