1 c. pineapple (unsweetened)
1 c. applesauce (unsweetened)
3/4 c. buttermilk
3 tbsp. cocoa powder
2 c. flour
2 tbsp. cinnamon
1 1/2 c. sugar
4 egg whites
1 tsp. baking soda
1/2 c. buttermilk

Frosting:

3/4 c. marshmallow creme
2 tbsp. nonfat milk
4 tbsp. cocoa powder
1 tbsp. light corn syrup
2 tsp. vanilla
3/4 c. chopped pecans

Preheat oven to 350 degrees. Grease a 13x9 inch rectangular cake pan with nonstick vegetable oil spray and set aside.

In medium saucepan, simmer pineapple juice until it is reduced in volume to 1/2 cup. Meanwhile, in a medium bowl, combine applesauce, 3/4 cup buttermilk and cocoa powder. Set aside. In a large bowl, combine flour, cinnamon and sugar, and set aside.

When pineapple is reduced, add applesauce mixture to saucepan. Increase heat to medium, and stir until mixture boils. Pour heated mixture into flour mixture, and mix well with a spoon. Cool to lukewarm.

Add egg white to lukewarm batter, mix well.

Dissolve baking soda in 1/2 cup buttermilk. Add to batter and stir only until mixed; do not overstir. Pour into pan. Bake for 35 to 45 minutes, until inserted toothpick comes out clean.

Combine first four frosting ingredients in a small saucepan. Stir over medium heat until marshmallow creme is melted. Remove from heat, add vanilla. Stir in pecans. Spread on cool cake.