Gingerbread with Warm Cranberry Compote

By akselden

Ingredients

• 1 14.5- ounce package gingerbread cake mix
• 2 cups OCEAN SPAAY Fresh or Frozen Cranberries
• 3 cups pineapple chunks, cut in half
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Whipped cream

Preparation

Step 1

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; stir frequently. Cool slightly. Spoon warm compote over each serving of gingerbread. Top with whipped cream. Makes 9 servings.