Open the cans of biscuits and cut each one into fourths.
Combine 1 tsp. pumpkin pie spice and ½ C sugar into a gallon size plastic bag then shack each piece of cut biscuit into the mixture. The dough should be completely covered.
Spray a bundt pan with non-stick spray or coat with oil, then place half of the coated biscuit pieces evenly into the pan.
Melt the stick of butter.
Sprinkle with a ¼ C of brown sugar and half of the butter over the layer of biscuit dough.
Add the remaining dough then brown sugar and butter.
Bake at 350 for 30-35 minutes.
While the cake is baking, prepare the glaze by whisking all the ingredients together.
When the cake is ready, flip it out of the pan onto a flat plate and drizzle with the glaze. (I like to do this while the cake is still warm!)
