Ingredients
1/4 cup butter, melted1 can (20 ounces) sliced pineapple10 pecan halves1 jar (12 ounces) apricot preserves1 package yellow cake mix (regular size)
Preparation
Pour butter into a well-greased 13x9-in. baking dish. Drain pineapple, reserving 1/4 cup juice. Arrange pineapple slices in prepared pan; place a pecan half in the center of each slice. Combine the apricot preserves and reserved pineapple juice; spoon over pineapple slices.
Prepare cake batter according to package directions; pour over pineapple.
Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto a large serving platter. Cool slightly; serve warm.
