Pumpkin Buttermilk Bundt Cake

I originally got this recipe here. But I have made a few minor adjustments to it (spices, order of ingredients, directions, and glaze). It is honestly one of the best cakes I've ever had. I brought it to a fundraiser last night and Dan bought it. If you try it, let me know what you think!

Pumpkin Buttermilk Bundt Cake

2 sticks (1 cup) butter, softened

1 1/4 cups sugar

3 large eggs

1 tsp vanilla

1 1/4 cups pumkin puree (not pie filling)

3/4 cup buttermilk

2 tsp cinnamon,

1 1/2 tsp cloves

1 tsp allspice

1 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 1/4 cups all-purpose flour

Glaze

2 Tbsp cream cheese, softened

1/2 cup powdered sugar

1-3 Tbsp cream or milk

Preheat oven to 350. Butter bundt pan generously. Dust with flour. Beat butter and sugar in a large bowl until pale and fluffy, 3-5 minutes. Add eggs and vanilla and beat 1 minute. Add buttermilk and pumpkin and beat until well combined. Add spices, soda, baking powder, and salt and beat until just combined. Add flour 1 cup at a time and beat until until batter is smooth.

Spoon batter into bundt pan. Bake until toothpick comes out clean, 45-50 minutes. Cool cake in pan for 15 minutes, then invert cake, release from pan, and let cool completely.

For glaze combine 2 Tbsp softened cream cheese with 1/2 cup powdered sugar until very smooth. Mix in 1-3 Tbsp cream or milk 1 Tbsp at a time until it's as thin as you'd like it. Drizzle over cake.