Pineapple Upside Down Cake
I made one recently that I was pretty happy with, using the Cook's Illustrated method for the fruit. They call for a whole fresh pineapple, cut into slices, then stewed with brown sugar until the juices are released. The fruit is removed and the syrup is reduced, then mounted with butter and spread in the bottom of the pan, with the fruit layered on top. I used a 12" cast iron skillet and only made a half recipe of the cake, which resulted in a fairly thin cake (but which had the optimal fruit:cake ratio in my opinion - I find most pineapple upside down cakes to have WAY too much cake and not enough fruit.
Anyway, you will need to let it cool a bit so that it will unmold properly no matter what recipe you use. If you want it warm, just heat slices briefly in the microwave. Still good the next day, although it might get a little soggier as the juices soak in.