Gingerbread With Compote

Name: Gingerbread With Compote
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

7 ingredients

2 steps

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

Directions

1

Prepare and bake cake mix according to package directions. Cool completely on a wire rack; cut into squares.
2

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.