• Preheat an oven to 350ºF. Grease a 12-cup bundt pan really well with melted butter and dust with flour. This is really the key to making sure your cake doesn't stick to the pan.
• Mix the dry ingredients. In a mixing bowl whisk together the flour, salt, baking powder, baking soda, cinnamon, pumpkin pie spice, and ground ginger until well-mixed.
• Mix the wet ingredients. In a larger mixing bowl, whisk together the pumpkin, eggs, vanilla, sugars, oil, and melted butter until very smooth.
• Fold in the dry ingredients. Use a rubber spatula to fold in the dry ingredients until well-mixed and no streaks of flour remain. Set aside.
• Mix the cream cheese filling. Using a hand mixer, beat together the cream cheese and sugar. Then, beat in the egg yolk, cream, and vanilla until smooth.
• Layer, then bake. Pour half of the pumpkin cake batter into the prepared bundt pan. Spread the cream cheese layer evenly over the batter, then pour the rest of the pumpkin cake batter on top.

  Bake for 50-55 minutes, until a toothpick comes out clean.
• Cool completely. Let the cake cool in the pan for 1 hour before inverting onto a plate. Refrigerate the cake for 1 hour.
• Make the glaze. Whisk together the glaze ingredients until smooth and very thick, but still drizzle-able. Pour the glaze onto the cake and let it set for 20 minutes before serving.

Make Ahead & Storage Instructions

• Make ahead instructions: To make this cake in advance, follow the instructions on baking. Once the cake is cool and out of the pan, wrap it well in plastic wrap and refrigerate for up to 3 days. Then, glaze the cake about 30 minutes before serving.

  To store: Wrap the cake in parchment and plastic wrap and keep it at room temperature for 3 days.

  To freeze: Wrap before slicing in plastic wrap really well and transfer to a freezer-safe Ziploc bag. This helps prevent freezer burn. Freeze for up to 3 months. Defrost in the fridge and then microwave for 20 seconds before serving.