Preheat your oven to 350°F (175°C) and grease a large bundt pan with butter or non-stick spray.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined and airy.

In a separate bowl, beat together the large eggs, buttermilk, and vegetable oil until smooth and fully incorporated.

Gradually add the wet mixture into the bowl with your dry ingredients, folding gently to integrate them without overmixing. Fold in the chopped pecans.

Pour the batter into the prepared bundt pan and bake for 40-50 minutes, until a toothpick inserted into the center comes out clean.

Once baked, let it cool in the bundt pan for 10 minutes before inverting onto a wire rack to cool completely.

While the cake cools, prepare the cream cheese frosting by beating together the cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fluffy.

Spread the cream cheese frosting generously over the top of the cooled cake and sprinkle with additional chopped pecans for added crunch.

Slice the cake and serve with optional whipped cream or fresh berries.