Mix 2 cups cake mix, flour, undissolved yeast and water in a mixer bowl until well blended. Add eggs. Pour batter into a greased 13 x 9-inch baking pan. Gently spoon both cans of pie filling over top.
Place remaining cake mix in a small bowl. Cut in butter using a pastry blender or 2 forks until crumbly. Sprinkle over pie filling.
Bake for 40 to 50 minutes or until lightly browned. Cool 10 minutes on a wire rack. Combine powdered sugar, corn syrup and enough water to achieve desired consistency for the glaze. Drizzle over warm cake.