Apple Pumpkin Coffee Cake - cooking recipe

Ingredients

1 (18 ounce) box spice cake mix or (18 ounce) box carrot cake mix
5 large egg whites or 3/4 cup egg substitute
1 cup water
1 cup canned solid-pack pumpkin
2 ounces pecans, chopped
8 ounces gala apples, peeled and very thinly sliced
1 cup apple juice
2 teaspoons cornstarch

Preparation

Preheat oven to 350 degree F.
Coat a springform or bundt pan with cooking spray.
In a medium mixing bowl,combine cake mix,egg whites, water and pumpkin.
Using an electric mixer on low speed,beat until moistened,about 30 seconds.
Scrape sides and beat on medium speed 2 or until smooth.
Sprinkle bottom of pan with pecans and lay out apple slices accordion fashion.
Carefully pour batter over apples and bake 1 hour or until toothpick comes out clean.
Mean while,in a small saucepan,combine apple juice and corn starch and stir until completely dissolved.
Bring to a boil and cook 1 minute or until thickened.
Remove from heat and cool completely.
When cake is done,remove from oven and cool 5 minutes on a wire rack.
Inverting onto a serving platter,remove sides and bottom of springform pan,and pour apple glaze all over.