Pumpkin bundt cake is the best dessert to serve this fall season! It's super moist, wonderfully spiced with fall flavors, and is topped with the most amazing cream cheese frosting.
Preheat oven to 350°. Grease (and flour if desired) a bundt pan and set aside.
In a medium mixing bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
In a separate large mixing bowl, beat the eggs. Add oil and sugar and beat until well combined. Add pumpkin and vanilla and beat until smooth.
Add the dry ingredients to the wet ingredients ½ at a time and stir until just completely combined.
Bake for 55-60 minutes or until toothpick comes out clean.
Cool cake completely before drizzling frosting over the top.
Beat butter and cream cheese until smooth.
Add powdered sugar and vanilla. Start with 3 tablespoons of milk and stir until smooth and creamy.
Add enough milk to reach desired consistency. It should be thick, but able to be drizzled.