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Sundae Chocolate Cake

Processing Score
25.6Ultra-Processed
Nutrition Score
0.5/10Poor

The processing score reflects 47 ingredients, including artificial colors, hydrogenated oil, artificial flavoring, plus 4 more we flag. The nutrition score reflects high sugar and saturated fat.

Nutrient Alerts

High SugarHigh Saturated Fat
Data Updated
Oct 18, 2026
UPC
023933682587
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Nutrition Facts
Serving size80 g
Amount per serving
Calories
290
% Daily Value*
Total Fat 14g
18%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 310mg
13%
Total Carbohydrate 38g
14%
Dietary Fiber 0g
0%
Total Sugars 30g
Protein 3g
Calcium 20mg
2%
Iron 0.4mg
2%

* 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

44 listed · 13 flagged for review

SUGAR, BLEACHED WHEAT FLOUR, EGGS, SOYBEAN OIL, WATER, NONFAT MILK, EGG WHITES, COCOA (PROCESSED WITH ALKALI), INTERSTERIFIED SOYBEAN OIL, WALNUTS, BUTTER (CREAM, WATER, SALT)(MILK), FOOD STARCH MODIFIED, CORN SYRUP, SWEETENED CONDENSED MILK (MILK SOLIDS, SUCROSE), PALM OIL, COCOA BUTTER, CHERRIES, NONFAT DRY MILK, SODIUM BICARBONATE, DISTILLED MONOGLYCERIDES, SALT, HYDROGENATED COTTONSEED OIL, MONO AND DIGLYCERIDES, SODIUM ACID PYROPHOSPHATE, PROPYLENE GLYCOL MONOESTER, LECITHIN, POTASSIUM SORBATE, POLYGLYCEROL ESTER OF FATTY ACIDS, POLYSORBATE 60, TARTARIC ACID, GUAR GUM, FOOD STARCH-MODIFIED, SODIUM CASEINATE (MILK), WHOLE MILK, RED 40, CITRIC ACID, SODIUM BENZOATE, XANTHAN GUM, BLUE 1, BLUE 2, RED 3, YELLOW 6, YELLOW 5, SULFUR DIOXIDE.

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, Sundae Chocolate Cake scores Ultra-Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

  • Corn-Based Sweeteners (Corn Syrup): HFCS is a hallmark of ultra-processed foods.
  • Modified Fats (Hydrogenated Cottonseed Oil): Hydrogenation and modification are UPF markers.
  • Chemical Preservatives (Potassium Sorbate, Sodium Benzoate): Synthetic preservatives are UPF indicators.
  • Artificial Colors (Red 40, Blue 1, Blue 2, +3 more): Synthetic colors are definitive UPF markers.
  • Processed Fruit Products (Cocoa (Processed With Alkali)): Concentrates and extracts indicate significant processing.

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 Sundae Chocolate Cake's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Other AdditivesUPF marker

In this product: Distilled Monoglycerides, Propylene Glycol Monoester.

Miscellaneous additives generally indicate processing.

EmulsifiersUPF marker

In this product: Mono And Diglycerides, Lecithin, Polyglycerol Ester Of Fatty Acids, Polysorbate 60.

Industrial emulsifiers indicate UPF.

Stabilizers & GumsUPF marker

In this product: Guar Gum, Xanthan Gum.

Industrial stabilizers common in UPF.

Processed Dairy IngredientsUPF marker

In this product: Sodium Caseinate (Milk).

Isolated proteins and modified ingredients indicate UPF.

Sugars & Natural SweetenersProcessing indicator

In this product: Sugar.

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

Vegetable OilsProcessing indicator

In this product: Soybean Oil, Intersterified Soybean Oil, Palm Oil.

Natural oils are minimally processed, hydrogenated oils indicate UPF.

Food Bases & AlkalisProcessing indicator

In this product: Sodium Bicarbonate, Sodium Acid Pyrophosphate.

Common in baking, excessive use indicates processing.

Salt & SodiumProcessing indicator

In this product: Salt.

Basic preservative, but high amounts indicate processing.

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