German Chocolate Upside Down Cake
(aka Earthquake Cake)
1 cup coconut
1 cup chopped pecans
1 German Chocolate cake mix (w/o pudding)
Ingredients to make cake as directed on box
1 stick butter, melted
1 8 oz. cream cheese, softened
4 cups powdered sugar
Scatter coconut and pecans in the bottom of a greased 9 x 13 pan. Mix cake mix as directed on box, pour the batter over the coconut and pecans; spread with spatula. Combine the butter and cream cheese, mix until well combined; add powdered sugar 1 cup at a time and blend until smooth and creamy. With a large spoon, place 12 globs of the topping on top of the cake batter. Drag a knife through the topping to allow it to spread across of cake. Bake the cake for 40 to 45 minutes; the center will appear jiggly, but do not over bake. Allow cake to cool for an hour or so. Cut into squares and flip onto plate so the pecans and coconut are on top.
Gooey and Delicious!