Preheat the oven to 350°F.

Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.

Place the pumpkin, sugars, canola oil, vanilla, and eggs in a large mixing bowl. Whisk until smooth and combined.

Sift the flour, pumpkin pie spice, baking soda, and salt into the bowl. Whisk until the ingredients come together into a smooth, medium-thick batter.

Pour the batter into the bundt pan.

Bake the bundt cake on middle rack of oven until a toothpick inserted in the center of the cake comes out clean, 55-70 minutes.

Check to see that cake is done. Remove from oven or add time as needed.

Allow the cake to cool in the pan for 15-20 minutes. To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a large serving plate. Dust with powdered sugar if desired.

Allow the cake to cool for 1-2 hours before slicing and serving.