Dried pineapple flowers make a beautiful presentation on your cupcakes or dessert. Follow these steps on how to make flowers from pineapple slices.
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About once per year I like to make dried pineapple flowers to top my favorite hummingbird cupcakes. It's always a lovely Mother's Day treat. These pineapple flowers step up the presentation adding a beautiful delicate display!
It is not too difficult to make dried flowers from pineapple slices, but it is not the easiest thing either. You'll get better each time you do it. The hardest part is slicing the pineapple thin enough. You want to use a sharp knife and have patience!
If you like cupcakes with fun toppings, try my lemon cupcakes topped with candied lemon chips, or my strawberry valentine cupcakes!
How to make dried pineapple flowers
- Cut the top and bottom off the pineapple with a sharp knife.
- Cut off the rind.
- Dig out the extra seeds and "eyes". I use my small melon baller for this, but you can use the end of a vegetable peeler or small paring knife.
- Slice the pineapple into very thin almost translucent slices. Pat dry with paper towel.
- Line the pineapple slices on a parchment lined baking sheet.
- Bake at 225°F for 40 minutes, flip and bake another 30 minutes or until dried and starting to brown on edges. If not yet dried, watch for every 5 to 10 minutes.
- Transfer warm pineapple slices to a cupcake tin. Use a miniature cupcake pan for smaller slices.
- Dry overnight.
I recommend making the pineapple flowers the day before you make the cupcakes because they require overnight to dry -- and you need to use the cupcake pans to form the flowers.
Print these instructions to save for later. Made this recipe? Leave a star rating and tag me on social media @seededtable so I can see. I love hearing from you!
Recipe Card
How to Make Dried Pineapple Flowers
Ingredients
- 1 fresh pineapple
- cake or cupcakes , optional
Instructions
- Cut the top and bottom off the pineapple with a sharp knife.
- Cut off the rind.
- Dig out the extra seeds and "eyes". I use my small melon baller for this, but you can use the end of a vegetable peeler or small paring knife.
- Slice the pineapple into very thin almost translucent slices. Pat dry with paper towel.
- Line the pineapple slices on a parchment lined baking sheet.
- Bake at 225°F for 40 minutes, flip and bake another 30 minutes or until dried and starting to brown on edges. If not yet dried, watch for every 5 to 10 minutes.
- Transfer warm pineapple slices to a cupcake tin. Use a miniature cupcake pan for smaller slices.
- Dry overnight.
Notes
Nutrition
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CD says
Very difficult to slice thin without them falling apart - not sure how you did it :). Won’t be trying again lol.
Kaily says
How long can these be stored for? Or are they best used next day?
Nikki Gladd says
Hi Kaily,
They will store for 2 to 3 days. I recommend keeping them stored in the muffin tin so they retain their shape.
Thanks!
Victoria says
Is the "pineapple flower" edible or just for decoration? Thank you for sharing
Nikki Gladd says
It's edible, but not super enjoyable to eat. 🙂
Cathy Lamkin says
Did you put something in the center of the flowers?
Nikki Gladd says
Hi Cathy,
No, I didn't place anything in the center of the flowers. 🙂
LD says
I'd love to try this. Can it be done with canned pineapple rings?
Nikki Gladd says
Hi LD,
I have not tried this with pineapple rings, however, I think it would be too difficult to slice them thin enough since they are pretty wet from the juices in the can. If you try it with success, let us know! But, I'm really thinking it's best to use fresh. Thanks!