Pineapple Upsidedown Cake*

Nutrition Facts

Serving Size 1 PIECE

Calories 186

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 4.4g

Sat. Fat 2g

- - -%

Trans Fat 0g

Cholesterol 23.1mg

- - -%

Sodium 291mg

13%

Amount/Serving

%DV*

Tot. Carb. 34.1g

10%

Dietary Fiber 0.6g

Sugars 19.6g

Includes 0g Added Sugars

Protein 3.1g

Vitamin D - 0mcg - 0%

Calcium - 53.6mg - 5%

Iron - 1.2mg - 15%

Potassium - 39.9mg - 1%

INGREDIENTS: Pineapple Upsidedown Cake (YELLOW CAKE MIX (sugar, enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), egg white, soybean oil, palm oil, egg yolk with sodium silicoaluminate, nonfat milk. contains 2% or less of: leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), dextrose, modified tapioca starch, salt, propylene glycol mono and diesters, sorbitan monostearate, tetrasodium pyrophosphate, xanthan gum, sodium stearoyl lactylate, polysorbate 60, mono and diglycerides, calcium acetate, guar gum, cellulose gum, artificial flavor, yellow 5, red 40, soy flour), PINEAPPLE SLICES (pineapple, pineapple juice and citric acid. ), WATER, MARASCHINO CHERRIES (cherries, water, corn syrup, sugar, citric acid, natural and artificial flavors, preserved with sodium benzoate and potassium sorbate, red 40, sulfur dioxide (preservative). may contain pits. ), WATER, Honey Smear (HONEY (clover honey. ), CORN SYRUP (corn syrup, high fructose corn syrup, water, salt, natural and artificial vanilla flavor), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), BROWN SUGAR (sugar, molasses ), CINNAMON), BAKING SPRAY (soybean oil, phosphated mono and diglycerides, calcium carbonate, silicon dioxide, canola oil, water also contains propellant to dispense spray))

ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.