Gingerbread Shortcake Recipe
Ingredients
1 14 1/2-ounce package gingerbread mix 1/2 cup packed brown sugar
2 tablespoons cornstarch 2 cups frozen blueberries
1 8 1/4-ounce can crushed pineapple, drained
2 tablespoons butter
2 tablespoons lemon juice
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.
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.
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