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

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 with 1/4 cup compote (calculated without whipped topping) equals 352 calories, 5 g fat (2 g saturated fat), 24 mg cholesterol, 330 mg sodium, 73 g carbohydrate, 2 g fiber, 3 g 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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