Apple Pie Coffee Cake

I THINK this is from an early edition of Light&Tasty -but my copied page is faded. There are many possible variations, made the same way - such as yellow cake mix and peach pie filling, or chocolate cake mix with cherry pie filling - which I have not tried, since I LOVE the apple/spice. In preparing the bundt pan, I always use Baker's Joy spray (with flour) or Pam For Baking, and never have a problem with release. It is very easy, and packable in lunches.

• Ready In: 55 mins
• Serves: 14
• Yields: 1 cake

Ingredients

• 18 1⁄4 ounces  spice cake mix
• 1 (21 ounce) can  apple pie filling
• 3  eggs
• 3⁄4 cup fat free sour cream
• 1⁄4 cup water
• 2  tablespoons canola oil
• 1  teaspoon  almond extract
• 2  tablespoons brown sugar
• 1 1⁄2 teaspoons ground cinnamon

• GLAZE

• 2⁄3 cup confectioners' sugar
• 2  teaspoons low-fat milk

Directions

1. Set aside 1 Tblsp. cake mix.
2. Set aside 1-1/2 cups pie filling.
3. In mixing bowl, combine eggs, sour cream, water, oil, extract, remaining cake mix, and remaining pie filling.
4. Beat on med. speed for 2 minutes.
5. Pour 1/2 batter into 10 inch bundt pan, coated with non-stick cooking spray.
6. Combine brown sugar, cinnamon, and reserved cake mix.
7. Sprinkle over batter.
8. Spoon reserved pie filling over batter, to within 3/4 of edges.
9. Top with remaining batter.
10. Bake at 350 degrees for 40-45 minutes, until toothpick inserted near center comes out clesn.
11. Cool in pan 10 minutes before removing from pan to wire rack.
12. Turn cake upright, on rack.
13. In a small bowl, combine glaze ingredients.
14. Drizzle over cooled cake, on plate from which it is to be served.