Gingerbread with Compote

Name: Gingerbread with Compote
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 9
Cuisine: Global
Ingredients: 237 milliliters packed brown sugar; 473 milliliters fresh or frozen cranberries; 1 teaspoon ground cinnamon; 0 teaspoons ground nutmeg; 2 cans (one 20 ounces, one 8 ounces) unsweetened pineapple tidbits, drained; 9 servings Whipped topping; 397 grams package gingerbread cake mix

Gingerbread with Compote could be just the dairy free recipe you've been looking for. This recipe serves 9. One serving contains 354 calories, 3g of protein, and 2g of fat. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes around 50 minutes. A mixture of whipped topping, ground nutmeg, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

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

Ingredients you will need

Cake Mix

Equipment you will use

Wire Rack

Oven

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.

Ingredients you will need

Brown Sugar