I thought I'd edit this recipe a few times before actually posting it, but its been 3 days and its delicious, so screw it, enjoy!
CAP golden pineapple was a no brainer here for me, and I think it carries the main fruit note we want pretty well. INW cherries and FA marzipan serve as a very tasty cherry syrup-y drizzle over the mix, people who aren't nuts about cherry may want to reduce the INW by a tad to taste. FE lemon is a personal crutch lately for bakery flavors in general and I thought a small amount would brighten up the rest of the fruit in the mix, which for me personally is working out fantastically!
For the cake base I went with the tried and true cake trinity flavors, sans OOO cornbread. I'm sure it'd be tasty with it but I was feeling a lighter cake base with the already bright fruit mixture we're slapping cakes and creams onto.
FA fresh cream and FLV vanilla pudding were my attempt at giving the cake some sort of whipped cream/icing topping, and I may mess with that and/or the madagascar mixture at some point, as is everything's blending really nicely and I can't wait for others to give it a shot. :)
TLDR: Yay pineapple upside-down cake :D