Upside Down German Chocolate Cake

This is one of my all time favorite cakes! Easy and sinfully delicious!

1 cup flaked sweetened coconut
1 cup chopped pecans
1 package (18.25 ounces) German chocolate cake mix
eggs, water, and oil as directed on package
8 ounces cream cheese, room temperature
1/2 cup butter or margarine, room temperature
1 pound confectioners' sugar, about 3 3/4 cups, unsifted

Heat oven to 350°.

Sprinkle coconut and pecans evenly over the bottom of your 9 x 13 stoneware dish.
Prepare cake mix with the appropriate measurements of water, oil, and eggs, following the package directions. Pour the cake batter over the coconut and pecans.
Beat together the cream cheese, butter and confectioners' sugar; drop by spoonfuls over the top of cake batter.
Bake for about 45 to 50 minutes. A toothpick should come out clean when inserted into the center of the cake portion. The cream cheese portion will still look wet – that’s OK!

Cool (the cake will crack and settle as it cools) and cut into serving size pieces or if you’re really feeling ambitious, invert onto oblong serving platter after it’s cooled! Enjoy!