GINGERBREAD WITH COMPOTE

Gingerbread with Compote image

Warm fruit and spices make an easy and festive way to dress up boxed gingerbread mix for the holidays! Maria Regakis - Somerville, MA

Provided by Taste of Home

Time 50m

Yield 9 servings.

Number Of Ingredients 7

Ingredients

1 package (14-1/2 ounces) gingerbread cake mix
2 cans (one 20 ounces, one 8 ounces) unsweetened pineapple tidbits, drained
2 cups fresh or frozen cranberries
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Whipped topping

Steps:

Prepare and bake cake mix according to package directions. Cool completely on a wire rack; cut into squares., In a small saucepan, combine the pineapple, cranberries, brown sugar, cinnamon and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until cranberries pop, stirring frequently. Cool slightly. Serve with gingerbread. Garnish with whipped topping.

Nutrition Facts : Calories 352 calories, Fat 5g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 330mg sodium, Carbohydrate 73g carbohydrate (52g sugars, Fiber 2g fiber), Protein 3g protein.