In a large mixing bowl, combine all of the cake ingredients, except for the canned pumpkin. Mix well.
Carefully fold in the canned pumpkin until well combined.
Pour the pumpkin cake batter into a bundt pan.
Bake for 40 to 45 minutes on the lowest oven rack, and when the cake is golden brown on top, and springs back when touched it should be done, if not, leave another 5 minutes.
Remove the cake from the oven, and run a knife around the edges and middle to loosen the cake. Invert the cake onto a cake plate, and let the cake cool before removing the pan. After about 30 minutes try to remove the pan, it should come off the cake easily.
When the cake has cooled, melt the white chocolate in the microwave, and drizzle over the cake. Top with whipped cream and cinnamon. Serve, and Enjoy!