1 c. (20 oz.) sliced pineapple in syrup
1/4 c. melted butter
10 pecan halves
1 (10 oz.) jar strawberry or apricot preserves
1 pkg. (2 layer) yellow cake mix

Place pineapple in strainer or colander and drain juice in small bowl. Reserve 1/4 cup syrup. Cover bottom of pan with liquid butter. Arrange pineapple and nuts. in pan. combine reserved 1/4 cup pineapple syrup and preserves in bowl. Mix well and spread over pineapple. Prepare cake according to package directions. Pour batter over preserve mixture into pan.

Bake at 350 degrees for 40 to 45 minutes or until wooden pick inserted in center comes out clean. IMMEDIATELY invert onto serving platter. Carefully lift off pan.