Pumpkin Bundt Cake (with Greek yogurt)

NOTE: if making cream cheese whipped cream, take cream cheese out of fridge and let it sit out at room temperature for at least an hour or 2
Start by Preheating oven to 350 degrees F. While oven is preheating, mix wet ingredients by mixing together 1 ½ cup pumpkin puree, ½ c white sugar, ½ cup Greek yogurt, 3 eggs, and ¼ cup brown sugar (packed), in large mixing bowl. Beat together with hand mixer until ingredients are smooth. Set aside.
Add 1 cup whole wheat flour, ¾ cup white flour, 1 Tablespoon pumpkin pie spice, 1 ½ teaspoon salt, and 1 ½ teaspoon baking powder to a medium sized mixing bowl. Whisk together.
Slowly add dry ingredients to wet ingredients, while mixing with hand mixer. Mix just until wet and dry ingredients are combined.
Spray bundt cake pan with cooking spray immediately before pouring batter into the pan.
Bake in bundt pan for 30-35 minutes, until cooked through. Test with a fork or toothpick, it will come out clean when the cake is done.
Make cream cheese whipped cream by adding 3 ounces softened cream cheese to large mixing bowl. Mix on a low speed until it's softened and smooth. Next slowly add in 1 ½ cup heavy whipping cream to cream cheese.
Then add ¼ cup powdered sugar and 2 teaspoons vanilla extract. Once cream cheese and whipped cream are incorporated, turn up speed to medium-high. Beat until soft peaks emerge.