Gluten Free Bisquick Fruit Swirl Coffee Cake

Merry Christmas!
It is Christmas evening and we are settling down after a very special Christmas day. This is the third year that we have made the Gluten Free Bisquick Fruit Swirl Coffee Cake for breakfast. Nana and Papa made the traditional coffee cake that I have eaten every Christmas since I was a little girl. It is full of gluten and nuts and not something that I have been successful in creating in a gluten/nut/dairy free form. This Bisquick "breakfast/brunch cake", (Whit doesn't like it when we call things "coffee cake" because there is no coffee in it. ;), is yummy, easy, and can be made without dairy, gluten, or nuts.
So, this Christmas morning, we had both coffee cakes. Nana made the traditional one, and I made this recipe for you guys and Daddy.

Here is the recipe in the gluten/nut/dairy free form:

4 eggs
1/2 cup Earth Balance Dairy Free Spread melted
3/4 cup rice milk
2 t. vanilla
1 box of gluten free Bisquick
2/3 cup of sugar
1 can of pie filling or canned fruit in light syrup

Stir and beat the ingredients together except for the pie filling.
Spread 2/3 of the mixture in a greased/sprayed pan. Spread pie filling over batter. Drop the remaining batter on top by spoonfuls.
I have been using canned blueberries in light syrup for this recipe. I drain the can of berries and hold back the syrup. Then I can use it for the glaze in place of the milk. The pie filling would make a slightly sweeter cake. You could also use fresh fruit. I would imagine any berry would work well. We have done cherries and blueberries.

Bake the cake at 375* for 20-25 minutes. Prepare the glaze below and drizzle over warm cake.

Glaze:
1 cup powdered sugar
2 T. rice milk OR light syrup from canned fruit

If I was making this just for you kids, I would use real butter and regular milk. Since Daddy can't have dairy, I make it this way.
Enjoy!