For the cream cheese layer, beat all ingredients in a bowl until smooth and incorporated and set aside.
Preheat your oven to 350F.
In a large bowl, combine flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt.
In a large bowl using an electric hand mixer or using a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.
Then add the eggs one at a time, making sure each addition is fully incorporated.
Add the pumpkin purée and beat until combined. Remember to scrape the bottom and sides of your bowl often.
Before combining your dry and wet ingredients, coat your bundt pan and set aside.
Add your flour mixture to your pumpkin mixture and stir just until combined. Do not over mix.
Gently fold in the pecans.
Transfer half of your cake batter to your prepared bundt pan and spread evenly with a spatula.
Scoop the cream cheese filling on top and follow with the remaining cake batter over that. Again, spread the batter evenly throughout the pan.
Bake for 45-60 minutes or until a bamboo skewer or tester comes out with minimal dry crumbs.
Remove from the oven and allow the cake to cool in the pan for 30 minutes. Gently loosen the sides with a thin knife before inverting and turning the cake out of the pan onto a cooling rack to cool completely.
See post for the complete step-by-step photos, lots of baking tips and FAQs.