Editor’s note: I tried this one at home. It’s extremely easy but yields a huge amount of batter. Cutting in half produced one Bundt pan full of batter, but I had to adjust the cooking time (it was much longer) for a deep baking dish. Mandy suggested serving it with cinnamon flavored whipped cream — Sasha Paulsen

14 oz. (1 cup) water

1.5 lb. (4.5 cups) bread flour

4 oz (1 cup) all purpose flour

3/4 oz. (3 1/2 Tbs..) baking powder

2 tsp. baking soda

1/2 Tbsp. nutmeg

1/2 Tbsp. cinnamon

1/2 oz. (4 tsp.) salt

2lbs., 4 oz. (5 cups) sugar

1 lb.10.5 oz. (3 cups) pumpkin puree

12 oz. (7 eggs) eggs

11.5 oz. (1.5 cups) vegetable oil

Mix the pumpkin, sugar and oil in a mixer on low. Gradually beat in the eggs, one at a time. Mix in all the dry ingredients until well incorporated. Add water. Chill the batter till ready to use. Pour into desired pan. Bake at 350 for about 15 minutes.