To make cake:
Preheat oven to 325 degrees. Grease and flour bundt or tube pan.
Lightly chop raisins and cranberries.
Put cake mix, ¼ cup brown sugar, cinnamon, nutmeg, allspice, pumpkin, vegetable oil, ⅓ cup bourbon or water, and eggs in large mixing bowl. Beat on low speed till ingredients are combined - about 30 seconds. Increase mixer speed to medium and beat another 1 ½ minutes till batter is smooth and thick.
By hand, fold in pecans, raisins, and cranberries till combined.
Pour batter into pan and bake for 50-55 minutes till inserted toothpick comes out clean.
Let cake cool at least 15 minutes on wire rack.
Run a knife around the edges of pan to help loosen it and then invert cake on to cake plate. Let cake cool competely, approximately 30 minutes.
To make glaze:
Once cake has cooled make glaze.
Put butter, ½ cup of brown sugar in small sauce pan over medium heat.
Bring to a boil stirring constantly. Reduce heat and let simmer about 2 minutes till slightly thickened.
Spoon gaze over the top of the cake concentrating on the holes you've put in cake. Garnish with cranberries, golden raisins, or pecans if desired.