Preheat the oven to 350 degrees F. Grease a 10-inch bundt cake pan
Combine the oil, 3 eggs, pumpkin, sugar, and vanilla with an electric mixer until blended.
Sift together the flour, baking soda, salt, and spices add to the batter and mix until blended. Set aside.
For the cream cheese filling. With an electric mixer beat the cream cheese until fluffy. Add the sugar and beat in. Add the egg and vanilla and mix until well blended.
Take the cake batter and put 1/2 of the batter into the prepared cake pan. Spread the cream cheese on top of the batter. Spoon the remaining cake batter over the cream cheese.
Place in the preheated oven and bake for 55 to 60 minutes or when a toothpick inserted in the middle of the cake comes out clean.
Remove from oven and cool for 5 minutes, then remove cake from the cake pan onto a cake platter. Cool completely
For the frosting. Add the brown sugar, cream, and butter in a medium saucepan. Heat over medium heat until the mixture comes to a boil. Boil for a few minutes. Remove from heat and beat in enough powdered sugar to make the right consistency to drizzle over top of the cooled cake.
The calorie count does not include the calories in the frosting