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Unfortunately I like sweets best of all...sometimes have it first or let it be ALL of my meal, but that's not really good for folks. I like simple upside down cakes. I use a mix for the cake, whatever you fancy, but I prefer French Vanilla...mix it according to the directions on the box. I use a light weight 9"x13" inch pan...spray the sides for a coating with PAM or any other like product. Layer the pan with the fruit of your choice, can be canned or fresh. I have used the traditional pineapple/marachino cherries, but have also used strawberries/rhubarb and peach slices/marachino cherries. Sprinkle with about a cup of brown sugar, place pats of butter/margerine in it, and pour the cake mixture over that. Place the pan in a cold oven and then set at the heat you are told to bake the cake. I would suggest that if you need the cake to come out of a cold oven that you turn the heat off at about 85% of the bake time,say if the time is 40 minutes, cut it off and let it finish and cool after 34 minutes. When the cake is cool enough for you to remove it, do so. Carefully go around the edges of the pan with a knife, and then invert it on a cookie sheet. Let the brown sugar mix drizzle over the cake. Like most everything in life, don't be afraid to experiment...so what if you have a failure...is it edible, good...if not, so what ?
