Hostess Recalls Ding Dongs Nationwide Over Mold Risk

Hostess is recalling certain Ding Dong snack cakes across the United States after concerns that some products could develop mold before their listed expiration date.

J. M. Smucker Co., which owns the Hostess brand, announced the recall on August 20. The company explained that a mechanical problem with one of its machines created conditions where mold could form, leading to the withdrawal of select lots.

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Which Products Are Affected

The recall only impacts a small number of batches, specifically five lots in total. The products include:

Hostess Chocolate Ding Dong single serve (2 count)
Hostess Chocolate Ding Dong (10 count)
Hostess Chocolate Ding Dong Family Pack (16 count)

The affected items have “best by” dates between August 30 and September 3, 2025.
Smucker has instructed customers not to eat these products. Instead, they should return them to the store for a refund or replacement. Distributors have also been asked to check their inventories and destroy any recalled products.

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Company Response

In a statement, J. M. Smucker Co. reassured customers that the issue was limited and quickly resolved.

“We are committed to your health and safety, and we follow best practices to ensure the quality and safety of the products we sell. We apologize for any inconvenience this may have caused.”

The company emphasized that no other Hostess snacks or Smucker-owned products are impacted by this recall.

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Why Mold Can Be Dangerous

While some molds are harmless, others can cause serious health issues. Experts at the Cleveland Clinic warn that moldy food may trigger allergic reactions, breathing difficulties, nausea, diarrhea, or fever.

“Some molds can actually be very toxic to humans. They can also cause allergic reactions and respiratory problems,” dietitian Lillian Craggs-Dino told the clinic. “Those are extremely dangerous to somebody’s health. They can actually cause death.”

Health professionals recommend seeking medical help if symptoms develop after consuming moldy food. The safest approach, Craggs-Dino added, is to remember: “If in doubt, throw it out.”