In a large bowl combine flour, baking soda, salt, cinnamon, ginger, nutmeg. Whisk to combine ingredients. Set bowl aside for later.
2 ¾ Cups All-purpose flour (sifted), 2 teaspoon Baking Soda, 1 teaspoon Salt, 1 Tablespoon Ground Cinnamon, 1 teaspoon Ground Ginger, ½ teaspoon Nutmeg
In a separate bowl add the pumpkin puree, oil, brown sugar and eggs. Whisk until well combined.
15 Ounce Canned Pumpkin Puree, 1 Cup Light Brown Sugar, 1 Cup Vegetable Oil, 4 Large Eggs
Pour the pumpkin mixture into the flour mixture. Stir until all ingredients are combined.
Pour half of the cake batter into the prepared Bundt cake pan. Spread evenly.
Use the back of a spoon to gently create a small “well” or indentation in the center of the cake batter.
Pipe or spoon the filling into the well you just created in the cake batter.
Add remaining cake batter and smooth the top.
Bake for 50 - 55 minutes or until a toothpick inserted in the middle comes out clean.
Place the cake on a wire rack and let it cool for 10 minutes. Afterward, flip the pan upside down onto the wire rack, keeping the pan resting on the cake.
Allow the cake to cool for one hour. Remove the Bundt pan and move cake to a serving platter.