Preheat oven to 350°F. Grease a 10-cup bundt pan and set aside.
In a large bowl, whisk together pumpkin, eggs, oil, brown sugar, granulated sugar, and vanilla until blended.
In a separate bowl, combine flour, baking powder, salt, cinnamon, ginger, baking soda, and cloves. Stir into pumpkin mixture until completely incorporated and smooth.
Pour 1/3 of the batter into the prepared pan. Dollop 1/3 cup of cranberry sauce onto the batter, then cover with another 1/3 of batter. Repeat with remaining sauce and batter. Insert a butter knife into the batter and drag it in a swirl pattern to gently disperse the cranberry sauce.
Bake the cake for 55-60 minutes, until the top is firm and a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for at least 10 minutes before turning out onto a wire rack to cool completely.
Once the cake is cooled, make the glaze. Whisk together powdered sugar, vanilla, and milk until you have a thick but pourable glaze, adding more milk as needed. Pour the glaze over the cake and serve once firm.
Notes
You can use a chunkier cranberry sauce for this recipe, but a smoother sauce will achieve a better swirl. If yours is chunky, simply blitz in a blender to puree before using.