Upside Down German Chocolate Cake

What does the first weekend in September bring? Labor Day, you say? Nope, not around here. I mean, we do celebrate Labor Day, but that's not the thing that gets my husband and his family excited. No...it's the opening of dove season! Every year, during the first weekend in September, David's Uncle Bobby and Aunt Angie host a dove shoot and dinner at their house. The menfolk all get together in the early afternoon to shoot doves, and then the rest of the family arrives in the evening for the dinner. We all pitch in and usually have tons of delicious food! This year, I decided to take Upside Down German Chocolate Cake, which is a recipe from my mom's friend, Sue. It's absolutely delicious, and it couldn't be easier to make!

First, you sprinkle some pecans and dried coconut on the bottom of your pan:

Then, you pour your prepared German Chocolate Cake batter over the pecans and coconut:

Then, you drop dollops of cream cheese frosting all over the top:

Let's get an aerial view, just so you get the idea...

Finally, you pop it in the oven and bake. When it comes out, it'll look like this:

But then, when you cut the slices and flip them over, your finished cake looks like this:
Sue's cake got tons of compliments last night, but that was no surprise...it always gets tons of compliments! Everyone loves this cake. Even people who don't like coconut. It's a great cake to take to potlucks or pitch-ins at work. But be prepared to give out the recipe...everyone will ask for it!

Upside Down German Chocolate Cake

Sue Nelson

1 pkg. German chocolate cake mix (plus ingredients to make cake according to package)

1 cup sweetened dried coconut flakes

1 cup chopped pecans

8 oz. cream cheese, at room temperature

1/2 cup butter, at room temperature

1 lb. powdered sugar

Grease and flour a 9x13-inch cake pan. Heat oven to 350 degrees.

Sprinkle coconut and pecans evenly over teh bottom of the prepared pan. Prepare the cake mix, following the package directions.

Pour the cake batter over the coconut and pecans. Beat together the cream cheese, butter, and confectioner's sugar. Drop by spoonfuls over the top of the cake batter.

Bake for about 45-50 minutes, or until a toothpick comes out clean when inserted into the cake portion.

Cool the cake in the pan on a rack. To serve, cut inot individual serving-sized pieces and, using a spatula or cake server, remove from the pan and turn upside-down onto dessert plates.