2 c. firmly packed brown sugar
3/4 c. butter flavor or regular Crisco
1 (16 oz.) can solid pack pumpkin
4 eggs
1/4 c. water
2 c. all-purpose flour
1 1/3 c. Quaker oats (quick or old fashioned, uncooked)
1/2 c. chopped nuts or raisins
4 tsp. baking powder
1 tbsp. pumpkin pie spice
1 1/2 tsp. baking soda
3/4 tsp. salt, optional

GLAZE:

1 c. powdered sugar
4 tsp. orange juice
3/4 tsp. grated orange peel

Heat oven to 350 degrees. Grease 10 cup Bundt or tube pan. For cake, beat sugar and Crisco until fluffy. Mix in pumpkin, eggs and water. Combine remaining cake ingredients, mixing well; gradually add to pumpkin mixture; mix well. Spread into pan. Bake 60-70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. For glaze: Mix all ingredients until smooth; drizzle over cake. 16 servings.