Which food has less impact on blood sugar?

CAKE BASE (SUGAR, ENRICHED WHEAT FLOUR BLEACHED [FLOUR, NIACIN, REDUCED IRON, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], FOOD STARCH-MODIFIED, SOYBEAN OIL, DRY WHEY, LEAVENING [SODIUM ALUMINUM PHOSPHATE, BAKING SODA], SALT, VITAL WHEAT GLUTEN, PROPYLENE GLYCOL MONO & DIESTERS OF FATTY ACIDS, MONO & DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, DEXTROSE, CORN STARCH, TRICALCIUM PHOSPHATE, NATURAL AND ARTIFICIAL FLAVOR, WATER, CITRIC ACID, ALPHA TOCOPHEROL [AS PRESERVATIVE], ASCORBIC ACID [DOUGH CONDITIONER], EGG, SOY FLOUR), WHITE CONFECTIONARY (SUGAR, VEGETABLE OIL [PALM KERNEL OIL AND HYDROGENATED PALM KERNEL OIL], WHEY POWDER, WHOLE MILK SOLIDS, NONFAT DRY MILK SOLIDS, SOY LECITHIN [AN EMULSIFIER], SALT, AND ARTIFICIAL FLAVOR), SOYBEAN OIL, PUMPKIN CONFECTIONARY (SUGAR, PALM KERNEL OIL, NONFAT DRY MILK SOLIDS, WHOLE MILK SOLIDS, ARTIFICIAL COLOR [YELLOW LAKE #6, YELLOW LAKE #5, BLUE LAKE #2], SOY LECITHIN [AN EMULSIFIER], NATURAL FLAVOR AND SALT), EGGS, WATER, PUMPKIN, CORN SYRUP, ENRICHED WHEAT FLOUR (NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MOLASSES, VINEGAR, SPICE (CINNAMON, CLOVES, NUTMEG, AND ALLSPICE), POTASSIUM SORBATE (PRESERVATIVE), ENZYME (WHEAT FLOUR AND 2% OR LESS OF EACH OF THE FOLLOWING: SALT, ENZYMES)