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Gingerbread Shortcake

fast.cook's picture
Ingredients
  Ginger bread mix 14 1⁄2 Ounce (1 Package)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Cornstarch 2 Tablespoon
  Frozen blueberries 2 Cup (32 tbs)
  Canned crushed pineapple 8 1⁄4 Ounce, drained (1 Can)
  Butter 2 Tablespoon
  Lemon juice 2 Tablespoon
Directions

Preheat oven to 350°.
Prepare gingerbread according to package directions, except bake in a 13x9x2-inch baking pan in 350° oven for 18 to 20 minutes or till done.
Meanwhile, for fruit sauce combine brown sugar and cornstarch in saucepan; gradually blend in 1 cup water.
Add blueberries.
Cook and stir till thickened and bubbly.
Stir in pineapple, butter, and lemon juice.
Spoon sauce over squares of warm gingerbread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Interest: 
Quick

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