Step 1

Preheat oven to 350 degrees. Spray a tube pan generously with cooking spray.

Step 2

In the bowl of a stand mixer, cream together sugar, brown sugar and butter until light and fluffy.

Step 3

Add eggs, one at a time, mixing well after each addition. Add pumpkin, buttermilk and vanilla. Beat until mixed well.

Step 4

Slowly add all dry ingredients. Mix until just combined.

Step 5

In a separate bowl, add cream cheese and sugar for filling and beat until fluffy. Add egg and vanilla. Mix until smooth and creamy.

Step 6

In prepared tube pan, add half of cake batter. Using a spoon, add half of filling in spoonfuls. Use a butter knife to swirl filling into cake batter slightly. Repeat with other half of cake batter and filling.

Step 7

Bake for 1 hour or until a wooden skewer inserted comes out clean.

Step 8

Remove from oven and let cool for 10 minutes. Invert pan and release cake onto cooling rack. If needed, run a knife or spatula around edge to release.

Step 9

In a medium saucepan, melt butter and cook on medium heat until it turns golden brown. Add remaining ingredients and whisk together until smooth.

Step 10

Spoon icing over top of cake and let run down sides. Top with chopped pecans (optional).

Step 11

Store in refrigerator.