Preheat the oven to 350 F. Grease and lightly flour the bundt pan. Set aside.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.

In a medium bowl, whisk together the oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract.

Add the oil mixture to the flour mixture and whisk until smooth and combined.

Divide the batter in half and pour one half into the prepared bundt pan. Cover the remaining batter with plastic wrap and place in the refrigerator.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for 2-3 minutes. Invert the pan onto the wire rack and carefully remove the pan to release the cake.

Remove the reserved cake batter from the refrigerator. Wash, re-grease, and re-flour the pan.

Pour the remaining batter into the pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for 2-3 minutes. Invert the pan onto the wire rack and carefully remove the pan to release the cake. Let both cakes cool completely.

In a small bowl, combine the cream cheese, powdered sugar, and vanilla. Beat until smooth. Add milk, one tablespoon at a time, until glaze is loose and runny.

Add desired amount of orange gel food coloring and beat until well-combined.

Transfer glaze to a piping bag and set aside until ready to decorate.

Shape a small piece of fondant into a stem. Stick a popsicle stick into the bottom of the stem, leaving some of the stick showing. The exposed part will stick into the cake. Set aside until ready to decorate.

On a piece of paper, draw a round Mickey ear shape that’s about 3 ½ inches in diameter. Add a triangle shape to the lower right corner. This will be the part that sticks into the cake. Cut out two ear shapes using the black cardstock. Set aside until ready to decorate.

Using a serrated knife, cut the bottoms of the cake off so that they are flat.

Place one bundt cake, cut side up, on a cake stand or serving plate. If desired, pipe and spread a thin layer of cream cheese glaze on the cut side. Place the second bundt cake, cut side down, on top of the first bundt cake. Make sure to align the ridges on each cake.

Using a 2 inch or 2 ½ inch round cookie cutter, cut out 3-4 rounds from the leftover cake pieces. Place the rounds on top of each other and into the center of the bundt cake. This will create a place for the stem to sit.

Cut the end off of the piping bag and use it to drip the cream cheese glaze down the sides of the bundt cake. Spread some glaze in the center of the cake to cover the small cake rounds.

Press the stem into the center of the cake, where the cake rounds are. Press one cardstock ear into each side of the cake.

Enjoy immediately or store covered in the refrigerator.