Pineapple Upside Down Cake

Tammy's fabulous Pineapple Upside Down Cake.

1 box yellow cake mix
1/3 cup vegetable oil
3 eggs
1 tsp. vanilla
1/2 cup butter (melted)
1 cup packed dark brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
20 oz. can crushed pineapple (Splenda sweetened) (reserve juice)
Chopped pecans

Combine cake mix with 1 and 1/3 cups pineapple juice (may need to add more to reserve to make full measure), vegetable oil, eggs and vanilla and beat for 2 minutes. In another bowl, combine melted butter, brown sugar, cinnamon and nutmeg. Spread brown sugar mixture in bottom of greased 9 x 13 pan. Top with chopped pecans to cover. Top with drained, crushed pineapple to cover. Pour cake batter over. Bake at 350 degrees for 30 to 35 minutes or until toothpick comes out clean. Cool in pan. When cooled, invert onto serving plate and serve with whipped cream.