Easy Pumpkin Bundt Cake

• Preheat your oven to 350 degrees Fahrenheit and grease a standard bundt pan with butter.
• In a large bowl, combine the pumpkin puree, eggs, vanilla, sugar, and vegetable oil in a large bowl and whisk together by hand or with a hand mixer until the mixture is smooth and everything is combined.
• Add the flour, baking soda, cinnamon, ginger, cloves and salt.
• Stir the dry ingredients into the wet ingredients just until the flour disappears.
• Pour the batter into the prepared bundt pan and smooth out the top.
• Bake at 350 degrees Fahrenheit for about 45-50 minutes, or until a toothpick inserted into the middle of one side of the cake comes out clean.
• When the cake is done, invert the cake pan onto a cooling rack (turn upside down) but don't remove the cake pan until the cake has almost cooled completely.

For the glaze:

• Whisk together the powdered sugar and 1 1/2 tablespoons of milk. Add a little bit more milk, a few drops at a time, just until the glaze reaches a thick but runny texture.
• When the cake is completely cool, drizzle the glaze over the top of the cake and sprinkle with some candied ginger or a little cinnamon.
• Slice and serve.