Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f spray a 9-inch square or round baking pan with no-stick spray. mix pancake mix, brown sugar, cinnamon, chopped nuts and butter for topping in a medium bowl until combined. combine pancake mix, sugar and cinnamon for the batter. add sour cream, oil and egg. blend just until dry ingredients are moistened. spread half the batter into prepared pan, sprinkle with half the topping mixture. spread with remaining batter and sprinkle with remaining topping. bake for 30-35 minutes or until toothpick inserted in center comes out clean. serve garnished with powdered sugar, if desired. tip: high altitude: decrease sugar to 1/4 cup. bake as directed above.

Target recipe: to prepare the mixes: combine the cake mix ingredients; set aside. combine the first four streusel ingredients; add pecans. store both mixes in separate airtight containers in a cool dry place for up to 6 months. yield: 3 batches (6 cups of cake mix, 2 1/4 cups of streusel). to prepare coffee cake: in a mixing bowl, combine 2 cups of cake mix, egg, milk and oil; mix well. pour into a greased 9-in. square baking pan. combine 3/4 cup streusel mix and butter; sprinkle over batter. bake at 375°f for 25-30 minutes or until a toothpick inserted near the center comes out clean. serve warm. yield: 9 servings per batch.