1/2 c. butter
1 c. brown sugar, firmly packed
1/2 c. pecan halves
1 c. fresh cranberries
1 can (15 oz.) pineapples chunks, drained, juice reserved
1 box yellow cake mix

Melt butter in a 13 X 9 pan in 350°F oven. Sprinkle with sugar, nuts, cranberries, and pineapple. Add water to reserved juice to equal amount of liquid specified on the cake mix package. Prepare as directed and spread over fruit.

Bake 350°F for 35 to 40 minutes or until cake tests done. Cool 5 minutes. Invert onto a large serving dish.