Watching Eyes (pumpkin traybake)

Watching Eyes (pumpkin traybake)

Pumpkin is a Halloween essential!  Using a little wholemeal flour improves the texture of this cake, as well as providing some fibre. Using a small amount of frosting carefully can add impact without adding too much to the overall energy and sugar content of each portion.


Serves: 15

Dietary: Suitable for vegetarians, nut-free

Preparation time: 30 minutes plus 10 minutes decorating

Cooking time: 30 minutes



5 Tbsp self-raising flour (100 g)
2 ½ Tbsp plain wholemeal flour (50 g)
¼ cup demerara sugar (50 g)
1½ tsp cinnamon/mixed spice
1 tsp bicarbonate of soda
2/3 cup sultanas  (100 g)
2 eggs, medium
100 g margarine, melted
zest & juice of half an orange
2 cups pumpkin/butternut squash flesh (250 g), grated
Pinch of salt, optional

For decoration:
1 Tbsp soft cheese (50 g)
4 tsp margarine  (20 g) (at room temperature)
1 Tbsp icing sugar (10 g)
15 blueberries



  1. Pre-heat oven to 180oC/fan 160oC/Gas Mark 4. Spread some margarine on the tray and line a 30 x 20cm baking or small roasting tin with baking parchment.
  2. Put the flour, sugar, spice, bicarbonate of soda, and sultanas into a large bowl and stir to combine.
  3. Stir in the grated pumpkin.
  4. In a separate bowl, beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients until combined.
  5. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
  6. To make the icing, beat together the soft cheese, margarine and icing sugar until smooth and creamy, then set aside in the fridge.
  7. When the cake is done, cool for 5 mins before turning it onto a cooling rack. Leave to cool completely.
  8. Cut cake into 15 portions and separate from each other. Trim the corners of each square to give a more circular shape, if you wish. Using a small spoon, put on a pea-sized amount of icing, spread into a circle and place a blueberry in the middle.


This recipe has been donated by Catherine McNeill



Per serving: per eye
Total calories: 151 kcal
Fat: 7.8 g
Saturated Fat: 2.9 g
Carbohydrate: 17.0 g
Total sugar: 9.4 g
Fibre:  1.0 g
Protein:  2.6 g
Salt:  0.4 g



  • This recipe is healthier than many traditional Halloween recipes as it uses wholemeal to add fibre and incorporates dried fruit and fresh vegetables to reduce the amount of sugar added.
  • This recipe is a good source of vitamin A and D



  • Use either pumpkin, squash or carrot.
  • Make-ahead – the cake can be made a couple of days before it is needed and stored in an air-tight box. Cream cheese icing can be made ahead and stored in the fridge. Best decorated on the day it is to be consumed.
  • Don’t waste the trimmings! Store in an airtight box and serve another day as a crumble base, topped with fresh fruit and a little cream for dessert.


© 2021 The Caroline Walker Trust