HEAT oven to 350ºF. Coat a 12-cup fluted ring pan lightly with no-stick cooking spray.
PLACE 1/4 C. dry cake mix in small bowl. Stir in peaches.
COMBINE remaining cake mix with water, oil, eggs and pumpkin pie spice in bowl of electric mixer. Beat at low speed until moistened. Increase speed to medium. Beat 2 minutes. Gently fold in peach mixture. Pour into prepared pan.
BAKE 50 to 55 minutes, or until toothpick inserted in center comes out clean and center springs back when touched lightly. Cool on wire rack for 5 minutes. Invert onto serving dish. Cool completely.
COMBINE brown sugar and milk in small microwave-safe bowl. Heat on HIGH (100% power) 20 seconds. Stir to dissolve. Whisk in powdered sugar until glaze is smooth and of desired consistency. Drizzle over cooled cake.
(1 slice, 1/12 of cake)
Calories from Fat100g
Total Fat 11g
Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 44g
Dietary Fiber 1g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet