• Preheat your oven to 350 degrees and prep your bundt cake pan.

Steps to mix the batter:

• In a large bowl, mix the flour, baking soda, baking powder, spices and salt. Set aside. With your stand mixer or hand mixer, beat the butter, oil and both sugars until combined. Add the eggs, pumpkin puree, and vanilla, beat until combined. Scrape bottom of bowl. Add the flour mixture and beat until it is fully incorporated, making sure to scrape the sides of the bowls.
• Pour the batter into the prepared pan, and bake it for 45 minutes. Test it with a toothpick, if it comes out clean then take it out. If not, let it bake just keep an eye on it. You don't want to overbake it. Let it cool in the pan for 20 minutes before trying to release it.

Mix the Frosting:

• Using a paddle attachment, beat the butter and cream cheese until smooth. Add the powdered sugar, cinnamon, pumpkin spice and vanilla. Beat on low until the powdered sugar is mixed in and then turn the speed up and let it whip for a minute or 2. I like my frosting on the thicker side but if you want it thinner you can add a tbls of milk to thin it out.

To decorate:

• Add your frosting to a piping bag, or a zip lock bag. Snip of the tip and test and see if you like the thickness, if not then cut it bigger. Begin on the inside of the bundt cake and squeeze the frosting while bring the cake over the top and down the side and loop it back up and into the center and rest. Keep going all around the cake.