• Preheat oven to 350F (180C). Butter and dust with flour a 9 or 10 inch (23-25cm) bundt pan.

Prepare the pumpkin cake batter.

• In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
• In another bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and pumpkin puree.
• With the mixer on low, alternate adding gradually buttermilk and flour mixture until all is well incorporated.

Prepare the cream cheese filling.

• In a large bowl mix cream cheese until smooth. Add sugar, egg and vanilla extract and mix until well combined.

Assemble the cake.

• Pour about one third up to half of the pumpkin batter into the prepared pan. Use the back of a spoon to create a ditch. Carefully place the cream cheese filling into the center. Gently place the rest of the pumpkin batter over the cream cheese filling and on the edges.
• Bake for about 60-65 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool slightly into the pan onto a rack for about 20 minutes. Invert and cool completely.
• Before serving dust with powdered sugar or desired icing.
• Keep the leftovers refrigerated.