German Chocolate Upside-Down Cake

Heat oven to 350 degrees F and grease a 13 by 9 inch baking pan.

Scatter pecans and coconut evenly across the bottom of the pan.

Prepare the German chocolate cake batter and pour it gently over the nut-coconut layer.

Beat cream cheese, butter, powdered sugar, vanilla, and salt until smooth and spoon it over the batter without spreading to the edges.

Bake 35 to 40 minutes, until the chocolate cake is set around the edges and the cream cheese layer sinks into soft ribbons.

Cool until warm, then cut into squares so the sticky coconut-pecan layer shows on each piece.