Preheat the oven to 350ºF. Grease a 12-cup bundt cake pan with cake release or Baker’s Joy baking spray.
In a large bowl, whisk together the flour, baking powder, soda, salt, cinnamon and cloves.
Add the sugar, room temperature butter and 1 cup of applesauce. Mix well using an electric mixer.
Add in the remaining applesauce and pineapple (with the juice drained off). Mix together until combined.
Fold in the chopped pecans.
Pour the cake batter into the prepared pan. Bake for50-55 minutes or until the cake tests done. (Insert a toothpick into the center...it should come out clean or with just a few moist crumbs.)
Allow the cake to cool for 10 minutes, then turn it out onto a wire rack (or serving platter or cake plate) to cool completely.
Dust with powdered sugar if desired.
Store in an airtight container at room temperature for up to 3 days.
Refer to the article above for more tips and tricks.The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**