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Gingerbread Shortcake

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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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4.14706
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2663 Calories from Fat 225

% Daily Value*

Total Fat 26 g39.6%

Saturated Fat 15.5 g77.3%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 2610.3 mg108.8%

Total Carbohydrates 575 g191.7%

Dietary Fiber 18.6 g74.5%

Sugars 333.6 g

Protein 18 g35%

Vitamin A 22.4% Vitamin C 39.4%

Calcium 45.3% Iron 44.4%

*Based on a 2000 Calorie diet

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Gingerbread Shortcake Recipe