Sweet Potato Upside Down Pie

15 oz. sweet potatoes,mashed
12 oz. evaporated milk
1 cup sugar
3 eggs
3 Tbsp. cinnamon
1 box Duncan Hines butter recipe cake mix
1 cup chopped pecans
3/4 cut butter, melted

TOPPING:
8 oz.cream cheese (softened)
1 cup sugar
8 oz. cool whip

DIRECTIONS:
Line the bottom of a 9x13 baking dish with wax paper.   Preheat oven to 350 degrees.   Combine potatoes, evaporated milk, sugar, eggs and cinnamon;  mix thoroughly.  Pour into lined baking dish.  Sprinkle dry cake mix and chopped pecans on top of potato mixture; coating evenly.   Drizzle melted butter on top of dry cake mix and pecans.   Bake for 45 - 50 minutes or until golden brown.   Cool well.    Invert onto large platter.   Peel wax paper from top.   Combine cream cheese and sugar.   Mix well.   Gently stir in cool whip.   Spread on top and sides of pie.   Refrigerate until ready to serve.