Um, yeah. I didn't use the proper technique when preparing this cake and it overflowed and ran all over the place.
It looks awful, but I swear it's good. You can see it hasn't kept us from eating it. I've made this recipe at least five times and this has never happened. Someone always asks for the recipe. So follow the directions exactly and don't use large, heaping spoonfuls of the cream cheese mixture like I did this time.
German Chocolate Upside-Down Cake
1 cup chopped pecans
1 cup sweetened flaked coconut
1 German Chocolate Cake Mix
1 pound (3 1/2 cups) powdered sugar
8 oz softened cream cheese
1 stick softened butter
Grease & flour a 13" x 9" pan. (I use Baker's Joy and just spray it.) Sprinkle the pecans and coconut in the bottom of the pan.
Mix cake mix according to directions on the box and pour into the pan over the pecans and coconut.
Mix the cream cheese, butter, and powdered sugar with an electric mixer until well combined. Drop small spoonfuls of this mixture onto the batter all over the pan using a teaspoon. Some overlapping is fine. (Don't use a giant spoon and drop big blobs or it will run over your pan when baking. Most of the cream cheese mixture should sink, not rise up. I was in a hurry, okay?)
Bake at 350 degrees F for 35-45 minutes or until done. If using a dark coated pan, lower temperature to 325 degrees F. It may need a little longer in the oven at this lower temperature. Check it often after 40-45 minutes.