Grease a bundt cake very well. Preheat the oven at 350-degrees.
In a large bowl, combine the two sugars and oil until blended. Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine the dry ingredients: flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix.
Add the dry mix to the wet batter, alternately with pumpkin, until everything is well combined. Pour into the bundt pan--it will be very thick. Use a spatula to even it out across the top.
Bake for 60-65 minutes, until a cake tester comes out clean. Cool for fifteen minutes and then invert it onto a wire rack to cool completely.
Will keep very well stored covered in the fridge. Dust with confectioners' sugar just before serving.