2 1/2cupsall-purpose floursee Note for gluten-free alternative
1 1/2cupslight flavored olive oil
1can8-ounces crushed pineapple with juice *
optional: powdered sugar for topping
Preheat the oven to 350°F. Generously butter and flour a 12-cup bundt pan. In a large mixing bowl, beat the egg whites at medium high speed until stiff peaks form, about 2-3 minutes. Gently scrape the egg whites into another bowl and set aside.
In the same large mixing bowl that you used, combine the egg yolks, flour, baking powder, salt, spices, sugar, oil, pineapple with juice, and pecans. Mix well with an electric mixer until combined. Gently stir in the egg whites with a spoon or spatula until well combined.
Pour the batter into the prepared pan and bake about 55-65 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, before turning the cake out of the pan onto a plate. Cool completely and dust with powdered sugar just before serving. Enjoy!
GLUTEN FREE ALTERNATIVE: 1 2/3 cups brown rice flour, 2/3 cup potato starch, and 1/3 cup tapioca starch can be substituted for the all-purpose flour listed in the above ingredient list.* If your can of crushed pineapple is larger than 8-ounces, you'll want to use about 1 cup's worth.