Preheat your oven to 350°F (175°C) and grease a large bundt pan.

In a large bowl, whisk together 2 cups of flour, 2 cups of sugar, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt, and 1 tsp ground cinnamon.

In a separate bowl, whisk together 4 eggs, 1 cup of buttermilk, and 1 cup of vegetable oil until smooth and creamy.

Gradually pour the wet mixture into the dry ingredients and fold together gently. Once just combined, fold in 1 cup of chopped pecans.

Pour the batter into the greased bundt pan and bake for 40 to 50 minutes until a toothpick comes out clean.

Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.

In a mixing bowl, beat together 8 oz of cream cheese and ½ cup of unsalted butter until creamy. Add in 4 cups of powdered sugar and 1 tsp vanilla extract until fluffy.

Once cooled, frost the cake with the cream cheese frosting, allowing it to drizzle down the edges.

Slice into generous pieces and serve as is or with a side of vanilla ice cream or fresh berries.