The BEST ever moist and perfectly spiced pumpkin cake with a luscious cream cheese frosting and optionally garnished with candied pecans. Feel free to make this cake the night before, we like it best on the second day!
Preheat the oven to 350 degrees F. Generously grease and lightly flour a 10-inch bundt pan. Set aside.
In a large bowl, add the canned pumpkin (if you have wet/fresh pumpkin make sure to drain off excess liquid), white sugar, brown sugar, eggs, oil, and vanilla extract. Beat with hand mixers until combined and well blended.
In another bowl, combine the flour, baking soda, cinnamon, ground cloves, salt, ground ginger, ground nutmeg, and pumpkin pie spice. Whisk until combined. Add the dry ingredients into the wet and beat until just combined. Use a spatula to ensure all of the ingredients are fully incorporated.
Pour mixture into prepared bundt pan and bake for 50-65 minutes or until a toothpick when inserted into the center comes out clean or with moist cake crumbs. The cake should spring back when lightly touched. Remove from the oven and cool on a wire cooling rack for 10 minutes before inverting the cake onto the cooling rack to cool completely.
For the frosting: in a large bowl, beat ROOM TEMPERATURE cream cheese and butter until completely smooth. It's important the cream cheese and butter are at the same temperature so you don't get bumpy cream cheese! Add powdered sugar, pumpkin pie spice, vanilla and salt; beat until completely smooth. Pipe over the completely cooled cake. If desired, garnish with chopped candied or plain pecans. (See recipe notes for my candied pecan recipe).
To make candied pecans, click here.