Caramel-Apple Gingerbread

 

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

• 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 ungreased 8- 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.