Preheat oven to 175°C
Prepare your bundt pan; butter and flour well. Don't forget the center column. (This recipe is for a 12 cup bundt, if yours is smaller half the recipe.)
In a medium bowl whisk together baking powder + baking soda + flour + all spices + salt.
In the bowl of your stand mixer fitted with the paddle attachment beat together brown sugar + vegetable oil + butter on medium-high for 3 minutes. The mixture should be light and fluffy.
Add the eggs one at a time, making sure the egg is incorporated before adding the next egg, about 30 seconds each. Add the vanilla in with the eggs.
Add the greek yogurt + pumpkin puree mix until combined. Scrape the bowl to ensure the mixture is well incorporated.
Remove the bowl from your mixer and fold in your dry ingredients ⅓ at a time. Do not over mix.
Spoon the mixture into your prepared bundt pan. Firmly tap the bundt on the top of your counter a couple of times to remove any air bubbles and to settle the mixture evenly.
Place bundt in the oven and bake for 55-65 minutes or until a wooden stick inserted to the center comes out clean.
Remove cake from the oven and place on a cooling rack for 10 minutes.
Gently run the tip of a knife along the bottom of the bundt and center column to loosen the cake a bit.
Invert your serving plate onto the bottom of the bundt and in one swift motion flip over. Gently tap the top of the bundt with the handle of a knife. If the bundt has been properly butter and floured and the cake has fully cooked it should pop out easily.
Let cake completely cool before glazing.
