1/2 c. firmly packed light brown sugar
1 1/4 tsp. cinnamon
1 (16 oz.) solid packed pumpkin
1 1/4 c. vegetable oil
2 tsp. baking soda
1/2 tsp. salt
2 tbsp. butter
4 eggs
1/2 c. nuts, chopped
2 c. granulated sugar
3 1/4 c. flour
2 tsp. baking powder
4 tsp. pumpkin pie spice

Combine brown sugar, nuts, cinnamon in small bowl; reserve. Beat together pumpkin, granulated sugar, oil in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Combine 3 cups flour, baking powder, baking soda, salt, pumpkin pie spice. Add gradually to wet mixture and mix well.

Pour half of batter into greased 10 inch tube pan, top with 1/2 cup reserved brown sugar mixture. Top with remaining batter. Add remaining 1/4 cup flour to remaining brown sugar mixture. Mix well.

Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of batter; press lightly. Bake at 350 degrees for 1 hour or until wooden pick inserted in center of cake comes out clean. Cool on wire rack 15 minutes. Remove from pan. Cool upright on wire rack. If desired, drizzle with glaze by combining 1 cup confectioners sugar and 5-6 teaspoons warm water, mixing until smooth and of desired consistency.