Heat oven to 350°F. Spray 9-inch round non-stick cake pan with cooking spray and line bottom with parchment paper.
In a small bowl, stir 1/3 cup melted butter, 1/3 cup brown sugar and the 1 tbsp. water until well blended. Stir in dried fruit and pecans. Pour into prepared pan, spread evenly over bottom of pan. Set it aside.
In medium size bowl, mix gingerbread cake mix, 1/2 cup water, eggs, and oil until well blended. Pour and spread batter over dried fruit mixture in pan.
Bake 30 to 35 minutes or until the toothpick inserted in center comes out clean. Run knife around the side of pan to loosen cake. Cool pan on cooling rack for 5 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan. Cool for 30 minutes before serving.
Cut into wedges. Store loosely covered in refrigerator.