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Caramel-Apple Gingerbread
-
Prep
10
min
-
Total
50
min
-
Ingredients
8
-
Servings
9
-
1
-
box (14.5 oz) Betty Crocker™ gingerbread cake and cookie mix
-
3/4
-
cup chunky applesauce
-
1/2
-
cup warm water
-
2
-
tablespoons butter or margarine, melted
-
1
-
egg
-
1/2
-
cup chopped pitted dates or raisins
-
1/2
-
to 3/4 cup caramel topping
-
2/3
-
cup whipped cream topping in aerosol can
2012 © and ®/™ of General Mills
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 330
- Calories from Fat
- 80
% Daily Value
- Total Fat
- 9g
- 13%
-
- Saturated Fat
- 3 1/2g
- 17%
- Trans Fat
- 1 1/2g
- Cholesterol
- 35mg
- 11%
- Sodium
- 420mg
- 17%
- Potassium
- 280mg
- 8%
- Total Carbohydrate
- 59g
- 20%
-
- Dietary Fiber
- 1g
- 5%
- Sugars
- 37g
- Protein
- 3g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
-
1
Heat oven to 350°F. In medium bowl, mix gingerbread mix, applesauce, water, butter and egg with spoon until well blended. Stir in dates. Spoon into 8-inch or 9-inch square (2-quart) glass baking dish.
-
2
Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool slightly.
-
3
Top each warm square of gingerbread with caramel topping and whipped cream.