FRESH & EASY, BUNDT CAKE
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 0 MG | 0% | |
| Iron, Fe | 2.3 MG | 13% | |
| Sodium, Na | 306 MG | 13% |
About BUNDT CAKE
Fresh & Easy Bundt Cake is a scratch-style raspberry-flavored bundt cake made with enriched wheat flour, sugar, eggs, margarine, fresh raspberries, yeast, buttermilk, butter, cinnamon, and orange juice, with pectin and locust bean gum contributing to a moist texture. Per 100 g, it provides approximately 339 calories, 6.5 g of protein, 56.5 g of carbohydrates, and 9.7 g of fat, with 1.6 g of fiber. The 62 g serving delivers about 210 calories. Yeast-leavened bundt cake with real fruit and buttermilk indicates a higher-quality baking approach than chemically leavened commercial cakes. Ascorbic acid and phosphoric acid serve functional roles in texture and preservation. Contains wheat, milk, and eggs. This cake suits those seeking a more bakery-quality, fruit-forward cake option with recognizable whole-food ingredients.
Ingredients
ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, WATER, EGGS, MARGARINE (PALM OIL, PALM KERNEL OIL, WATER, SALT, SOY LECITHIN, MONOGLYCERIDE, NATURAL FLAVOR, CITRIC ACID, TOCOPHEROL-RICH EXTRACT, VITAMIN A PALMITATE, BETA-CAROTENE), RASPBERRIES, YEAST, BUTTERMILK (LOW FAT MILK, NONFAT MILK, SALT), BUTTER (CREAM), SALT, CINNAMON, ORANGE JUICE, PECTIN, LOCUST BEAN GUM, PHOSPHORIC ACID, ASCORBIC ACID.
Calorie Breakdown
At 339 calories per 100 grams, BUNDT CAKE gets 8% of its calories from protein, 67% from carbohydrates, and 26% from fat. This is moderately high, similar to many cooked grains and dairy products.
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