Step 1: Preparation (10 minutes)

1. 1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.

1. 1. Finely chop the dill pickles and set aside.

1. 1. Measure out all ingredients and have them ready to go.

Step 2: Combining Dry Ingredients (5 minutes)

1. 1. In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.

1. 1. Make sure there are no lumps and that the spices are evenly distributed.

Step 3: Combining Wet Ingredients (5 minutes)

1. 1. In a separate bowl, combine the sugar, oil or melted butter, pickle juice, and vanilla extract.

1. 1. Mix until well combined.

Step 4: Mixing Wet and Dry Ingredients (5 minutes)

1. 1. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

1. 1. Be careful not to overmix, as this can result in a tough cake.

Step 5: Adding Pickles (2 minutes)

1. 1. Fold in the chopped pickles until evenly distributed throughout the batter.

Step 6: Baking (30-35 minutes)

1. 1. Pour the batter into the prepared baking pan and spread evenly.

1. 1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

1. 1. Let the cake cool in the pan for 10 minutes before frosting.

Step 7: Preparing Frosting (5 minutes)

1. 1. While the cake is cooling, prepare the cream cheese frosting.

1. 1. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.

1. 1. Gradually add the powdered sugar, mixing until well combined.

1. 1. Stir in the vanilla extract.

Step 8: Frosting and Serving (5 minutes)

1. 1. Once the cake has cooled, frost it with the cream cheese frosting.

1. 1. Garnish with candied pecans, if desired.

1. 1. Slice and serve.