Pecan Coffee Cake
Moist and Delicious
| Sara Lee Coffee Cake Pecan 11.5oz | |
|---|---|
| Carton UPC | 00032100023405 |
| Carton Net Wt | 0.72 lb |
| Carton Dimensions | 1.88 in x 9 in x 9 in |
| Frozen Shelf Life (from Production) | 455 days |
| Kosher | Yes |
ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN AND FOLIC ACID), MARGARINE [PALM OIL, SOYBEAN OIL, WATER, SALT, CONTAINS LESS THAN 2% OF EACH OF VEGETABLE MONO AND DIGLYCERIDES, SOYLECITHIN, SODIUM BENZOATE (A PRESERVATIVE), CITRIC ACID, NATURAL AND ARTIFICIAL FLAVOR, VITAMIN A PALMITATE ADDED, BETA CAROTENE(COLOR), WHEY], WATER, WHOLE EGGS, POWDERED SUGAR (SUGAR, CORNSTARCH), HIGH FRUCTOSE CORN SYRUP. CONTAINS LESS THAN 2% OFEACH OF THE FOLLOWING: HYDRATED MONOGLYCERIDE [WATER AND MONOGLYCERIDES WITH PROPIONIC ACID AND PHOSPHORIC ACID (ADDEDAS PRESERVATIVES)], SUGAR, CORN SYRUP, YEAST, SALT, PECANS, SHORTENING [PALM OIL WITH SOYA LECITHIN], MICROCRYSTALLINE CELLULOSE, TAPIOCA DEXTRIN, SODIUM STEAROYL LACTYLATE, SOYBEAN OIL, BAKING POWDER [SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE], ARTIFICIAL FLAVOR [WATER, ETHYL ALCOHOL, ARTIFICIAL FLAVOR], CINNAMON, NON-FAT MILK AND WHEYSOLIDS, AGAR, FOOD STARCH MODIFIED, EGG WHITES, TITANIUM DIOXIDE (ARTIFICIAL COLOR), ASCORBIC ACID, POTASSIUM SORBATE ANDCALCIUM PROPIONATE (PRESERVATIVES).
| Nutrition Facts | ||
| 6 Servings Per Container | Servings Size | 1/6 CAKE (54g) |
|---|---|---|
| Calories Per Serving | Calories | 190 |
| Amount/Serving | % Daily Value | |
| Total Fat 9g | 12% | |
| Saturated Fat 3.5g | 18% | |
| Trans Fat 0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 240mg | 10% | |
| Carbohydrates 25g | 9% | |
| Dietary Fiber 1g | 4% | |
| Total Sugars 10g | ||
| Includes 10g Added Sugars | 20% | |
| Protein 3g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 0mg | N/A | |
| Iron 0mg | N/A | |
| Potassium 20mg | N/A | |
| *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. |
STORE COFFEE CAKE FROZEN UNTIL READY TO USE.
TO SERVE WARM:
1. Remove frozen coffee cake from plastic overwrap.
2. If heating in microwave, remove cake from pan, slice cake and place slice(s) on microwave safe plate(s). Heat as directed.
If heating in conventional oven, preheat oven to 350F. Keep cake in pan. Cover with foil wrap and place pan on baking sheet. Heat as directed.
SERVING DIRECTIONS
TO SERVE WITHOUT WARMING:
1. Remove frozen coffee cake from plastic overwrap AND THAW IN PAN AT ROOM TEMPERATURE FOR 1 HOURS.
Wrap unused THAWED portions tightly and store at room temperature for 3 days. Refrigeration is not recommended. Wrap unused FROZEN portions tightly in foil wrap and return to freezer.
QUICK HEAT
MICROWAVE-SAFE PLATE HIGH POWER
1 SLICE: ( of cake)
20 -30 seconds or until warmed
WHOLE CAKE:
1 minute 40 seconds to 2 minutes or until warmed
Do not microwave in pan
Let microwaved slices stand 2 minutes before serving.
HEAT
WHOLE CAKE:
Covered in foil wrap on baking sheet at 350F 20-25 minutes
NOTE: OVENS VARY. ADJUST TIMES AS NECESSARY.
Disclaimer: Nutritional information is subject to change. See product label to verify ingredients and allergens.