- 1 14.5-ounce package gingerbread cake mix
- 3 cups pineapple chunks, cut in half
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Whipped cream for garnish
Prepare gingerbread as directed on package. Cool completely.
Combine remaining ingredients, except whipped cream, in a medium saucepan. Bring mixture to a boil and cook just until the cranberries begin to pop, stirring frequently. Cool sauce slightly. Spoon warm compote over each serving of gingerbread. Top with whipped cream.
Makes 9 servings.
Per Serving: Cal. 353 (17% DV), Fat Cal. 54, Pro. 2g (4% DV), Carb. 73g (24% DV), Fat 6g (9% DV), Chol. 0mg (0% DV), Sod. 328mg (13% DV), Vit. A 3RE (0% DV), Vit. C 8mg (13% DV), Vit. E 1mg (2% DV), Calcium 63mg (6% DV), Iron 3mg (14% DV), Folate 11Ug (2% DV), Zinc <1mg (2% DV), Pot. 280 mg (7% DV), Dietary Exchange: Fruit 1, Other Carbohydrate 3, Fat 1.5