I didn’t touch my oven until two days ago. Bought two sweet and juicy S&W pineapples from the Fairprice last week and made these incredibly easy, eye catching and unique Dried Pineapple Flowers. You can make these dried pineapple flowers one or two days ahead and decorate them on cupcakes or birthday cakes to impress your friends and family.
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Dried Pineapple Flowers
- Total Time: 60 minutes
- Yield: 9 dried pineapple flowers 1x
Description
Create stunning dried pineapple flowers to adorn your cakes and cupcakes, adding a unique and eye-catching touch to your desserts.
Ingredients
- 1/2 fresh pineapple
Instructions
- Preheat your oven to 150 degrees C (300 degrees F).
- Line a baking tray with a non-stick baking sheet.
- Peel the pineapple and use a small melon baller to remove and discard the eyes. Alternatively, cut the pineapple skin from top to bottom and remove the eyes with a knife.
- Slice the pineapple as thinly as possible into rounds, about 1-2 mm thick.
- Arrange the pineapple slices in a single layer on the prepared baking sheet.
- Bake in the preheated oven for about 50 minutes, turning the slices halfway through, until they are dry and the edges curl slightly.
- Remove from the oven and let the pineapple flowers cool completely on a wire rack.
- Use the dried pineapple flowers to decorate cupcakes or cakes.
Notes
- As oven temperatures vary, monitor the baking process carefully after the first 30 minutes.
- Only place the pineapple flowers on cakes or cupcakes just before serving as they will absorb moisture and lose their crispness.
- Store any leftover dried pineapple flowers in an airtight container to maintain their texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 dried pineapple flower
- Calories: 20
- Sugar: 4
- Sodium: 0
- Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 0
- Cholesterol: 0
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Frequently Asked Questions
How thin do the pineapple slices need to be, and why does it matter?
The recipe calls for slices as thin as possible — about 1 to 2 mm. Thinner slices dry out fully and curl at the edges during the 50-minute bake at 150°C (300°F), forming the flower shape. Thicker slices will not dry evenly or curl properly in the same bake time.
When should I place the dried pineapple flowers on a cake?
The notes are clear: place them on cakes or cupcakes only just before serving. The flowers will absorb moisture from frosting and lose their crispness if left on too long. The article notes you can make them one or two days ahead and store them in an airtight container until needed. 
How do I remove the eyes from the pineapple?
The recipe gives two options: use a small melon baller to scoop out each eye, or cut the pineapple skin from top to bottom and remove the eyes with a paring knife. Either method produces clean, round slices with no tough brown eye spots.
Thank you Ann for sharing your recipe. They came out beautiful and the cake looked great!