Spray a 6-inch bundt pan with Pam baking spray and set aside. 

Using a large bowl, whisk together flour, salt, baking powder, baking soda, ground cinnamon, ground cloves, black pepper, and cardamon until combined. 

Using a hand mixer or standing mixer, beat together the butter, brown sugar, sugar, eggs, vanilla and orange zest until combined.

Alternate between the dry ingredients and the buttermilk and mix until combined. 

Pour batter into the bundt pan, filling about ¾ way full. Cover tightly with foil.

Add 1 C of water into the inner bowl of the Instant Pot. Place the trivet inside. 

Make a foil sling and carefully lower the bundt pan onto the top of the trivet in the Instant Pot. 

Close the lid and lock to sealing. Cook on manual high pressure for 35 minutes. 

Do a quick pressure release (QP release).

Allow to cool for 30-60 minutes. 

Remove from the pan and place onto a wire rack over a cookie sheet. 

Using a medium bowl, beat together the cream cheese, butter, and powdered sugar until creamy and combined. Beat in the maker’s mark until combined.

Pour frosting into a small bowl. Pour frosting over the bundt cinnamon cake.

Allow frosting to harden for 30 minutes before serving!