Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.

In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk to blend.

In a large bowl, beat together granulated sugar, brown sugar, and vegetable oil. Add eggs one at a time, then stir in vanilla extract and pumpkin puree.

Gradually add the dry mixture to the wet ingredients, folding gently until just combined.

For the cream cheese filling, beat together cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.

Pour half of the pumpkin batter into the pan. Dollop the cream cheese filling on top, then cover with remaining batter.

Bake for 50-60 minutes, checking at 50 minutes for doneness with a toothpick.

Let the cake cool in the bundt pan for 15 minutes, then invert onto a wire rack to cool completely.