I'm no cakestress. lol. I can make myself what I need to satisfy a cake craving though.
I've always liked pineapple upside down cakes, but there are so many fruits readily available to us, there are so many options. I use small baking dishes, so I can eat the entire cake and feel really accomplished, without actually eating an entire normal sized cake (which I probably could do). I've been using a 5 inch quiche pan to bake.
Blueberries have been my obsession recently, for smoothies, pancakes, so why not an upside down cake right? I generally use a gluten free mug cake recipe but bake it in the oven, I also never follow the recipe steps, just take the measurements and go through the motions I would for a regular cake. I also always swap out the oil for butter, I'm not a big fan of oil in cakes, coconut oil I can deal with if I have to, but I'd rather cream butter and sugar. For this blueberry cake, I didn't melt the butter, I covered the bottom of the pan in room temperature butter, then sprinkled soft, dark brown sugar over it, then laid the berries and poured the batter. Easy as that you have a cake made in under half an hour and ready to bake.
So try whatever fruits you have on hand, mango, peaches, whatever you like. (pics kinda out of sequence but you get it)