Pineapple Upside Down Cake
Peggy Berg-Chief Financial Officer (Favorite recipe of her husband Doug)

½ c. butter
¾ c. brown sugar
¾ c. chopped pecans
1 16 oz. can pineapple rings
1 yellow cake mix

Melt butter in 12” cast iron skillet. Remove from heat and add brown sugar, pecans and pineapple.  Mix up yellow cake according to directors on box and pour ¾ of the batter over mixture as this is all the pan will hold.  I usually make cupcakes out of the remaining batter.  Bake in skillet at 350° for 45 minutes or until golden brown.  Slightly cool and flip cake unto plate.  Garnish with cherries. (optional)