Preheat your oven to 375˚F. Spray the bottom of a 10.25 inch cast iron skillet with a nonstick baking spray like Baker's Joy, line with parchment paper, then coat with baking spray once more.

Arrange the cut fruit in a fun pattern in the bottom of the skillet. This will be the top of the cake when you turn it out of the skillet, so feel free to get creative. Sprinkle the arranged fruit with the brown sugar.

In a medium bowl, combine granulated sugar, flour, egg, milk, vanilla extract, chopped pecans, and melted butter. Mix until well combined. Pour batter in the skillet and spread evenly over the fruit.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool slightly, then run a knife around the edge of the skillet to loosen. Place a large plate or cake platter over the skillet and, using potholders, carefully invert the cake onto the plate.

Serve warm, topped with a scoop of vanilla ice cream and a drizzle of caramel sauce.