German Chocolate Upside-Down Cake

Makes 12 servings

Rebekah Arnson

ingredients

1 c shredded coconut
1 c chopped pecans
1 (8 oz) package cream cheese, room temperature
1/2 c (1 stick) butter, melted
1 (1 lb) box confectioners’ sugar
1 (18.25 oz) package German Chocolate cake mix, plus ingredients listed on the package (eggs, oil, water)

1
Preheat oven to 350 degrees. Spray a 9-by-13-inch pan with cooking spray. Sprinkle the coconut and pecans evenly over the bottom of the pan.
2
In a mixing bowl, combine the cream cheese, butter, and confectioners’ sugar. Beat with a wooden spoon or electric mixer until well-combined. Spread the cream cheese mixture over the coconut and nuts.
3
Prepare the cake batter according to the package directions. Pour the batter over the cream cheese mixture. Bake for 45 to 55 minutes, until cake tests done. Cool at least 20 minutes or to room temperature. To serve, cut the cake into squares. Lift each square with a spatula and flip onto a dessert plate so that the gooey coconut is on top.
4
Store the cake in the baking pan.

Source: Clarice White, from the AJC