Pumpkin Spice Cake, wouldn't that be good!

If you are looking for a delicious fall dessert for your holiday table, please try this pumpkin spice cake. If you absolutely do not like pumpkin, substitute sweet potato. But give this pumpkin a try. It is such a moist and delicious cake. Pop Jones absolutely loved this cake and kept going back for more.
Recipe below.
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Enjoy!
Karen & Paul
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Ingredients:
2 sticks butter, softened
2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1 - 15 oz can pumpkin puree*
3/4 cup buttermilk
1 tsp vanilla
1 1/4 cups sugar + extra for bundt pan
3 eggs
Directions:
Preheat oven to 350 degrees. Grease and flour a bundt pan or spray well with non-stick baking spray. Sprinkle pan lightly with sugar. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined. In a separate bowl, stir together pumpkin, buttermilk, and vanilla.
Using an electric mixer, beat butter and sugar until fluffy. Add eggs, one at a time beating after each addition. Scrap the bowl often to be sure all is combined. With mixer on low, add flour and pumpkin mixture alternately, beginning with flour and ending with flour. Batter will be thick. Pour into prepared bundt pan and smooth out the top. Bake 45 - 50 minutes or until a cake tester or toothpick comes out clean. Let cool on wire rack for 10 minutes before turning out of the bundt pan. Let cool completely before frosting.
Cream Cheese Frosting:
4 oz cream cheese, softened
1/4 tsp vanilla extract
1 cup powdered sugar
2 - 3 Tbsp milk
Directions:
Using an electric mixer, beat cream cheese, vanilla, and powdered sugar until combined. Add milk, starting with 2 Tbsp and mix until smooth. Add milk, if needed, a little at a time until desired consistency.