Gluten Free Spiced Pumpkin Coffee Cake

This may be a new Thanksgiving or Christmas tradition. I made this at Christmas for breakfast Christmas morning and it was wonderful! I made it gluten free but can easily be converted to the regular recipe. Try it and let me know what you think!

Batter Ingredients:
4 eggs
1/4 cup water
1 package gluten free yellow cake mix
1 package instant Pumpkin Spice pudding from Jello
1/4 cup oil
1 cup sour cream

Topping Ingredients:
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 cup sugar
1 cup chopped pecans

Glaze Ingredients:
1 cup powdered sugar
1 teaspoon pumpkin pie spice
2 to 3 Tablespoons whole milk

Begin by mixing the eggs, water and cake mix together in a bowl until smooth. Add in the pudding, oil, and sour cream and mix until combined.

In a separate bowl mix the topping ingredients well.

Grease a 9x13 inch pan.

Put half of the batter in the pan and then add half of the topping. Carefully layer the rest of the batter on top and finish the cake off with the rest of the topping.

Bake the cake in a preheated 400 degree oven for 30 to 35 minutes or until the cake tests done with a toothpick inserted in the center. Cool it on a wire rack.

When the cake is no longer warm, mix up your glaze. Whisk together the powdered sugar and pumpkin pie spice. Add two tablespoons of milk. If the glaze seems too thick, add more milk a teaspoon at a time. Drizzle the glaze over the top of the entire cake.

Thanks for stopping by y'all and please come again soon!