I love upside down cakes. Pineapple is the traditional cake, but any basic recipe can be a terrific vehicle for lots of other fruits... pears, peaches, apples, mangoes, oranges, cherries and, in today's recipe, apricots.
There are many traditional "upside-down" desert preparations and most are based on caramel bottoms that become the tops. The French tart tatin has long been a favorite of mine. Since moving to the Southwest, I have come to love flan, the Mexican version of crème caramel. In Brazil, they have a cake called bolo de banana which I have actually seen made in a microwave. I have yet to eat a bolo de banana but feel my day is coming for that adventure.