FRESH BAKED GOODNESS

Made by The Kroger Co.

This label was last updated August 25, 2021. Manufacturers reformulate often, especially with the FDA's dye phase-out underway — check the current package before relying on this.

Flagged ingredients

Checked against 13 additives Katofalk tracks. A clean result means none of those specific additives were found in the listed ingredients — not that the product has no additives at all.

Ingredients (as filed)

CAKE: SUGAR, CARROTS, ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL, EGGS, EGG WHITES, WATER, WALNUTS. CONTAINS 2% OR LESS OF: SALT, SPICE, MODIFIED CORNSTARCH, XANTHAN GUM, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, CORN STARCH, MONOCALCIUM PHOSPHATE), NONFAT MILK, DEXTROSE, NATURAL AND ARTIFICIAL FLAVOR, VITAL WHEAT GLUTEN, EMULSIFIERS (SORBITAN MONOSTEARATE, MONOAND DIGLYCERIDES, POLYSORBATE 60, SODIUM STEAROYL LACTYLATE, SOY LECITHIN), SODIUM PROPIONATE (PRESERVATIVE), CARAMEL COLOR. ICING: SUGAR, CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURES, SALT, CAROB BEAN GUM, GUAR GUM, XANTHAN GUM), VEGETABLE SHORTENING (INTERESTERIFIED SOYBEAN, SOYBEAN OIL, HYDROGENATED COTTONSEED OIL, MONO- AND DIGLYCERIDES, POLYSORBATE 60). CORN SYRUP, WATER. CONTAINS 2% OR LESS OF: SALT, MONO- AND DIGLYCERIDES, SORBITAN MONOSTEARATE, POLYSORBATE 60, SODIUM STEAROYL LACTYLATE, DEXTROSE, CORN STARCH, NATURAL AND ARTIFICIAL FLAVORS, XANTHAN GUM, BETA CAROTENE (FOR COLOR), CITRIC ACID, TOPPINGS: SUGAR, CORN SYRUP, SWEETENED CONDENSED SKIM MILK (SKIM MILK, SUGAR), WATER, PALM OIL, WHEY, HEAVY CREAM, CONTAINS 2% OR LESS OF: CITRIC ACID, DISODIUM PHOSPHATE, MONO- AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVOR, NONFAT MILK, PECTIN, POTASSIUM SORBATE (PRESERVATIVE) PROPYLENE GLYCOL ALGINATE, SULFITES, PECANS.,

UPC
011110270566
Category
Cakes, Cupcakes, Snack Cakes
Package size
12 OZ/340 g
Label last updated
August 25, 2021

Source: USDA FoodData Central Branded Foods, April 2026 release. FDC ID 2181575. Methodology