Caluda's Traditional King Cake is a New Orleans Mardi Gras specialty made from scratch with a rich, moist Danish dough. This authentic king cake is crafted by a father-and-son team led by Chef John Caluda, former Pastry Chef of the French Quarter's Royal Orleans Hotel, who has been baking king cakes since 1990. The cake features a deliciously soft sweet dough filled with copious amounts of butter and cinnamon sugar, baked to golden perfection, and finished with homemade vanilla icing ready to be topped with the traditional Mardi Gras purple, green, and gold colored sugars. Each 2.25 lb (36 oz) cake serves 10-12 people and comes complete with decorating supplies.

Baked daily at their 10,000 square foot state-of-the-art bakery in Harahan, Louisiana, near New Orleans, these award-winning king cakes ship nationwide year-round. The recipe uses enriched wheat flour, sugar, butter, eggs, and yeast for an authentic taste. Traditional king cakes are associated with Mardi Gras celebrations and the Epiphany season, often containing a hidden plastic baby figurine that brings good luck to whoever finds it in their slice.

Nutrition per serving (1/10 cake, 102g): 230 calories, 3g protein, 41g carbohydrates (including 26g sugars), 6g fat (3.5g saturated). Contains wheat, eggs, milk, and soy. Ingredients include enriched wheat flour, sugar, partially hydrogenated vegetable shortening, eggs, butter, yeast, nonfat dry milk, salt, artificial flavor, annatto and turmeric for color. Topping and icing contain corn syrup, sugar, water, agar, preservatives, and natural flavors. Colored sugars include yellow 5, yellow 6, and blue 1.