In a large bowl, beat together the sugar, pumpkin, oil, and eggs until fully combined.
In a separate bowl whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Add the dry ingredients in with the pumpkin mixture and mix until fully combined.
Pour the batter into the bundt pan and bake for 40-45 minutes, until a toothpick comes out clean from the center and the cake bounces back when gently pressed on.
Cream Cheese Frosting
Beat the cream cheese, butter, vanilla, and salt until smooth. Add the powdered sugar until smooth. If needed, add 1-2 tablespoons of milk to get a fairly runny consistency to drizzle over the cake. Drizzle over the cooled cake. Keep in the refrigerator until ready to serve.