2 c. firmly packed brown sugar
3/4 c. Butter Flavor or Reg. 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
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)

Heat oven to 350 degrees. Grease 10 inch Bundt or tube pan. For cake, beat sugar and Crisco until fluffy. Mix in pumpkin, eggs and water. Combine remaining cake ingredients, mix well. Gradually add to pumpkin mixture, mixing well. Spread into pan. Bake 60 to 70 minutes or until wooden pick comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.

GLAZE:

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

For glaze, mix all ingredients until smooth; drizzle over cake. 16 servings.