Preheat the oven to 350 degrees. Spray a bundt pan with nonstick baking spray.

In the bowl of an electric mixer, cream together sugars and oil on medium speed. Add eggs one at a time, mixing well in between.

Add the pureed squash and let the mixer run while you mix together the dry ingredients in a separate bowl.

In the dry ingredient bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves.

Turn the speed down to low and gradually add the dry ingredients to the wet ingredients. Mix together just until the flour is incorporated.

Spoon the batter evenly into the bundt pan, and smooth out the top.

Bake your cake for 50-55 minutes, checking for doneness by inserting a toothpick into the top of the cake. If your toothpick comes out clean, your cake is done.

Remove the cake from the oven, and let it cool in the pan for 15 minutes.

Turn the cake onto a cooling rack. Tap the bottom of the bundt pan with a wooden spoon to help loosen if necessary.