I happen to like upside down cakes, although I tend to find them too sweet, and try to remedy that. I made one with fresh pears probably more than a year ago.
Today Sarah Karnasiewicz, in a special to the Los Angeles Times, gives four recipes in her article, http://www.latimes.com/features/food/la-fo-upsidedowncake-20100812,0,5023409.story
I'll just say the names - Spiced cherry and blueberry upside-down cake; Apricot, olive oil and cornmeal upside-down cake, Mango coconut upside-down cake; Peach rum upside-down cake. They all sound good to me, aaaaaand, I have a nice big cast iron frying pan. I suppose there's nothing against using a similar volume baking dish, though.