Gingerbread with Compote Recipe
Gingerbread with Compote Recipe photo by Taste of Home
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Gingerbread with Compote Recipe

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Warm fruit and spices make an easy and festive way to dress up boxed gingerbread mix for the holidays! Maria Regakis - Somerville, MA
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 9 servings


  • 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

Nutritional Facts

1 piece: 352 calories, 5g fat (2g saturated fat), 24mg cholesterol, 330mg sodium, 73g carbohydrate (52g sugars, 2g fiber), 3g protein.


  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. Yield: 9 servings.
Originally published as Gingerbread with Compote in Simple & Delicious November/December 2009, p50

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