1. Melt butter in skillet over low heat and set aside 1 T.
2. In skillet, add sugar and pecans to putter, stirring well.
3. Drain pineapple, keeping 1/3 C juice. Arrange pineapple over sugar mix.
4. Combine reserved butter and juice with the cake mix, eggs, and water. Beat at low speed for 30 seconds, then medium speed for 2 minutes. Pour this batter over the pineapple.
5. Bake at 350* for 30 minutes.
6. Upon removing from oven, immediately invert cake onto serving platter. Place cherries in the centers of the pineapple rings.
