German Chocolate Upside-Down Cake

by Martha Price

Ingredients:

1 c. flaked coconut

1c. chopped pecans

1 German chocolate cake mix

1 stick butter or margarine

1 8oz. package cream cheese

1 lb. box confectioner's sugar, sifted

Directions:

Butter well a 13x9x2" baking pan, bottom and sides.  Sprinkle the coconut in pan.  Sprinkle the chopped pecans over the coconut.  Mix cake according to the directions on package.  Carefully pour over the coconut and pecans.  Melt butter and cream cheese in microwave.  Mix well, add sifted confectioner's sugar.  Stir until well blended.  Drizzle cream cheese mixture over cake batter.  DO NOT MIX.  Bake at 350 degrees fro 45 minutes or until cake tests done.  If cake browns too much before it tests done, cover with aluminum foil and finish baking.  When serving, turn pieces upside down as the topping will be in the bottom of the pan.

This cake is very moist and rich.  If you don't like or can't eat chocolate you can substitute either a yellow or white cake mix for the German chocolate.

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Contributed by Martha Price of The Loving Heart