HEAT oven to 350°F. Coat 12-cup fluted tube pan with baking spray with flour. Sprinkle 1/2 cup swirl mix in prepared pan.
For Coffee Cake: COMBINE quick bread mix, water, oil and eggs in large bowl with electric mixer at low speed until moistened. Beat 2 minutes at medium speed. Pour 3 cups cake batter over swirl mix in pan. Sprinkle with remaining swirl mix. Spread remaining batter carefully over swirl mix.
BAKE 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake upright in pan on cooling rack 25 minutes. Invert onto serving plate. Cool completely.
For Glaze: COMBINE powdered sugar and milk in small bowl until smooth, adding enough milk for desired glaze consistency. Drizzle over cake.
TIP **HIGH ALTITUDE (above 3500 feet): Add 1/2 cup flour to dry mix. Bake at 375°F. as directed above.
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