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Minis Party Cakes

Processing Score
21.2Ultra-Processed
Nutrition Score
0.5/10Poor

The processing score reflects 41 ingredients, including artificial colors, hydrogenated oil, artificial flavoring, plus 5 more we flag. The nutrition score reflects high sugar, saturated fat and total fat.

Nutrient Alerts

High SugarHigh FatHigh Saturated Fat
Data Updated
Oct 18, 2026
UPC
072030022956
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Nutrition Facts
Serving size47 g
Amount per serving
Calories
210
% Daily Value*
Total Fat 9g
12%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 90mg
4%
Total Carbohydrate 30g
11%
Dietary Fiber 0g
0%
Total Sugars 20g
Includes 20g Added Sugars
40%
Protein 1g
Vitamin D 0mcg
0%
Calcium 80mg
6%
Iron 0.2mg
1%
Potassium 50mg
1%

* The % Daily Value (DV) 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.

Ingredients

32 listed · 11 flagged for review

SUGAR, BLEACHED WHEAT FLOUR, WATER, VEGETABLE OIL (SOYBEAN), EGGS, GLYCERIN, VEGETABLE SHORTENING (PALM, SOYBEAN OILS), WHEY, FOOD STARCH-MODIFIED (CORN), LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), GLYCERYL LACTOESTERS OF FATTY ACIDS, MONO- AND DIGLYCERIDES, CALCIUM CARBONATE, SALT, HYDROGENATED PALM KERNEL OIL, NATURAL & ARTIFICIAL FLAVORS, CORN SYRUP, PRESERVATIVES (POTASSIUM SORBATE, SORBIC ACID, SODIUM PROPIONATE), CORNSTARCH, SOY LECITHIN, XANTHAN GUM, POLYSORBATE 60, CALCIUM SULFATE, CONFECTIONER'S GLAZE, RED 40, YELLOW 5 & 6, AGAR, CELLULOSE GUM, CARNAUBA WAX, RED 3, BLUE 1, DEXTROSE.

Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.

Why Does This Score Ultra-Processed?

In our analysis, Minis Party Cakes scores Ultra-Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

  • Modified Fats (Hydrogenated Palm Kernel Oil): Hydrogenation and modification are UPF markers.
  • Artificial Flavors (Natural & Artificial Flavors): Synthetic flavors indicate industrial food production.
  • Corn-Based Sweeteners (Corn Syrup): HFCS is a hallmark of ultra-processed foods.
  • Artificial Colors (Red 40, Yellow 5 & 6, Red 3, +1 more): Synthetic colors are definitive UPF markers.
  • Emulsifiers (Glycerin, Mono- And Diglycerides, Soy Lecithin, +1 more): Industrial emulsifiers indicate UPF.

Within Cakes & Pastries, this product is more processed than about 16% of the 11,919 products we've analyzed.

Processing classification reflects ingredient and additive analysis, not a judgment of any product's safety, quality, or healthfulness.

What These Ingredients Tell Us

We group Minis Party Cakes' ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Stabilizers & GumsUPF marker

In this product: Xanthan Gum, Agar, Cellulose Gum.

Industrial stabilizers common in UPF.

Other AdditivesUPF marker

In this product: Confectioner'S Glaze, Carnauba Wax.

Miscellaneous additives generally indicate processing.

Sugars & Natural SweetenersProcessing indicator

In this product: Sugar, Dextrose.

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

Vegetable OilsProcessing indicator

In this product: Vegetable Oil (Soybean), Vegetable Shortening (Palm, Soybean Oils).

Natural oils are minimally processed, hydrogenated oils indicate UPF.

Food Bases & AlkalisProcessing indicator

In this product: Leavening (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate).

Common in baking, excessive use indicates processing.

MineralsProcessing indicator

In this product: Calcium Carbonate, Calcium Sulfate.

Added minerals often compensate for processing.

Salt & SodiumProcessing indicator

In this product: Salt.

Basic preservative, but high amounts indicate processing.

Natural PreservativesProcessing indicator

In this product: Preservatives (Potassium Sorbate, Sorbic Acid, Sodium Propionate).

Natural sources but industrial application.

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