Preheat oven to 350 degrees Fahrenheit.

PUMPKIN CAKE: Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together in a large bowl. Set aside.

In the bowl of a stand mixer with the paddle attachment, cream the butter, oil, and sugar until light and fluffy.

Add the pumpkin puree and eggs. Blend until combined. Scrape bowl.

Slowly add the flour mixture and mix until just combined. Set cake batter aside.

CREAM CHEESE FILLING: Place the cream cheese, sugar, and flour in a large bowl. Beat together with an electric hand mixer until combined. Scrape bowl.

Beat in the eggs one at a time, incorporating completely after each addition. Set cream cheese filling aside.

ASSEMBLY: Prepare a 10 to 12 cup bundt pan by coating it with non-stick baking spray. (I use Baker’s Joy.)

Spread half of the pumpkin batter into the prepared bundt pan.

Pour all of the cream cheese filling over the cake batter, and spread evenly with a spatula.

Gently dollop and spread the remaining pumpkin batter on top. (NOTE: The cheesecake batter is much thinner than the pumpkin cake batter, so it may try and come to the top. You must dollop the cake batter and then gently spread it to cover the cheesecake the best you can. It’s ok if there is some cheesecake poking through.)

BAKE at 350˚F for 60-65 minutes. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven. Cover the cake with foil (around the last 10-15 minutes) if it’s starting to get too brown. IMPORTANT: You will know the cake is done baking when a toothpick comes out clean (test toothpick inside the soft cracks, not the outer crust) AND the cake feels firm to the touch. If it feels jiggly at all, it’s not done.

Allow the pumpkin cream cheese cake to cool inside of the pan for 15 minutes. Then invert the bundt cake onto a wire rack to cool completely. Once cool, dust the top with powdered sugar and cut into 1-inch slices.