Denton Independent School District

Empowering Lifelong Learners

How to make dried pineapple flowers

How to Make Dried Pineapple Flowers

Dried pineapple flowers are a unique and eye-catching garnish that can take your cake or cupcakes up a notch.  When I first saw them I thought they must be difficult to make but in reality, they couldn’t be much easier.  Essentially all you do is slice pineapple very thin and bake slowly at a low heat to dry them out.  Check it out!

Slice off the top and bottom of the pineapple with a large sharp knife.

Cut off the rind.  (Naked pineapple – teehee!  I’m super mature today.)

Pop out any of the eyes or seeds that remain.  Most vegetable peelers have a special little point that is meant for things like this, but you can also use a small paring knife or measuring spoon, as I did.

Slice the pineapple very thinly so that the slices are almost translucent.  Lay them out on a baking sheet lined with a silicone baking mat or parchment paper.  Bake at 225˚ F to dry them out slowly.  Timing will vary, but a good starting point is 30 minutes, flip and then 30 more minutes.  I have made them a couple times now and it has taken me a bit longer than that.  Just keep a close eye on them.  You can also increase the temperature slightly to speed up the process and deepen the color, but if you do be very careful to avoid burning them.

Once the slices are shrunken and almost completed dried out, transfer them to a muffin tin so that the edges curve upward in the shape of a flower.  I find it best to let them sit overnight this way to retain the flower shape.

Source: technique from Martha Stewart

  • Blog is the New Black

    Thanks for the great “how-to!” Very cool.

  • Gwen Bland

    Amazing. Can’t wait to try it. hey, how are you liking your silicone baking mats v parchment paper? This is the first post I’ve seen pictures of the use of a baking mat.

  • Annie

    Really? I use the baking mat all the time. They work basically the same, I try to use the mats as much as possible to make less waste. I only don’t if they are dirty from previous use.

  • Marilyn Yocum

    Fabulous and festive! I can’t wait to try this.
    I never miss a post here.

  • Lauren at Keep It Sweet

    These look gorgeous, I never would have thought to do that on my own!

  • Amberli

    Wow, I didn’t even realize that the flowers were pineapples! I made the hummingbird cupcakes this weekend (my favorite so far!). Next time I will have to try the flowers – so cool!

  • Karla

    Very creative! They look amazing!

  • Katrina

    This is so awesome!! Thanks :)

  • Mishelle

    They are beautiful! Thank You for the tips! I know it will vary by the size of the pineapple but approximatlely how many flowers does an average pineapple yield? Also are you letting the flower cool in the muffin tin or am I doing the final drying with the muffin tin in the oven? I think these will be the perfect touch for a staff appreciation at the school my kids attend. Thanks again!

  • Annie

    I don’t know how much one pineapple will yield, but it is a lot – at least 24, easily, but probably a lot more. Of course that is assuming that you can cut straight and don’t mess up every other slice like me :) They don’t need to return to the oven after they are put in the muffin tins, they can just stay at room temp until they are dried and keep their shape.

  • Briana

    Thanks so much for the great instructions! I can’t wait to make these hummingbird cupcakes! You have made it look so easy, and they have a WOW factor! :)

  • Christy Denney

    Wow. When I saw your cupcakes the other day I totally thought they were real flowers. Amazing that they are actually edible!

  • Megan

    oh wow! these are fabulous! and when I was skimming posts in my blog reader- I totally thought they were the actual blossoms off a pineapple (do they even have blossoms? I dont know. lol. Im not fortunate enough to live in Hawaii and know these things!) anyway- I am amazed they are actual pineapple! What a wonderful thing!

  • Amy’s Cooking Adventures

    Beautiful! Thank you for sharing!

  • Monica

    OMG. I saw your Hummingbird Cupcake post and seriously thought you’d used actual flowers on top when I first saw the photos. I head no idea they were made from pineapple slices. This is so awesome! What a fun, unique way to decorate cakes and cupcakes. I’m doing this for sure. Thank you!

  • Christine

    Gorgeous! When I initially saw the first picture, I thought I pineapple flower was an actual flower type. Now that I know how simple they are to make, I’m going to need to try this out pronto. Thanks for the great tutorial!

  • Alice

    Wow, can’t wait to try!

  • briarrose

    Now that is just cool….what a great garnish.

  • Melody

    I too thought they were actual flowers! They are so beautiful. I am wondering what else I could put these on. Have you eaten them before?

  • Stephanie

    How do you get them the bright yellow color and the center to look like the ones on the picture with the cupcakes?

  • Rachel @ The Avid Appetite

    Beautiful! You make it sound so easy :)

  • Annie

    The color depends on the color of your pineapple and how long/what temp you bake them. I didn’t do anything to the center, that is natural.

  • Amy

    This is great! I was suprised as to how easy they are to make. Yeah!

  • Georgia @ The Comfort of Cooking

    What a great and easy tutorial, Annie! I will definitely remember this and your cupcake recipe for the next time I have to bake for an occasion. Thanks!

  • Laura @ Family Spice

    I am TOTALLY impressed! What a great idea and a beautiful touch to any dessert.

  • Vicky

    Beautiful and very creative!

  • Kare

    Gorgeous garnish! Love it. Perfect for spring.

  • kate@ahealthypassion

    how creative, those are soo pretty and perfect for spring!

  • Justeen @ Blissful Baking

    Oh wow, your pineapple flowers look great and they really make a lovely garnish!

  • Dionne Baldwin

    I’m VERY grateful that you shared this trick with us. These would make a beautiful garnish to dishes needing a bit of color. I would totally use these on more than sweet, dreamy desserts!

    I hope you are having a good start to the week!

  • Kathleen @ KatsHealthCorner

    Those are SO cute!!!! I LOVE THEM! Thanks for taking the time to show us! :D


  • Melissa

    These are beautiful and so easy! Make a stunning presentation.

  • Happy When Not Hungry

    What a creative idea and pretty simple too! My sister’s baby shower is coming up and I might have to make these for garnishes. Thanks for sharing!

  • Trysha

    This is soooo cool! My kids love pineapple (I couldn’t get them to eat it for a long time because “That’s where Spongebob lives! We can’t eat his HOUSE!!”)

  • Angela @ Mind Over Batter

    What a great tutorial! Your pineapple flowers looked so real – I can’t wait to try these sometime! Thanks so much for sharing!

  • Susan

    That is SO cool! What a lovely touch!

  • Christina Carbone

    Very clever!

  • Halley (Blunder Construction)

    This is awesome! So simple and you are right, very eye-catching.. thanks for sharing.

  • Jamie

    I’m a new reader! I came upon your blog googling about homemade baby foods for my 5 month old. : ) Question about the pineapple flowers – in the previous blog post of the final result it looks like there is something in the center of the “flower” that makes it look more like a flower, almost like tiny seeds. Is there something added there?

  • Annie


  • kk

    I absolutely love this idea!! Thank you sooo much! I can’t wait to try it out. =)

  • payal

    I loved this idea and was inspired to try this for decorating a cake this weekend! Although it looks so simple, it was defiitely more challenging and time consuming than I was expecting, so I’m glad I started it a couple days in advance. It was so hard to make such thin slices (mine were either too thick, or broke in half! I only got about 18 good ones). And of course the really thin ones burn more easily, so you do have to watch them pretty carefully. It took me an hour and half…and many were still wet. I had to go to bed, so I just ended up drying in the muffin pan overnight and then putting some of the thicker ones back in the oven the next day. But in the end, they did come out looking very pretty :) Hopefully they will keep for the weekend. Should I store them in the fridge?

  • Annie

    I don’t know how to store them, that’s really your call. I kept mine at room temp.

  • payal

    thanks! Not sure how you did it..but I would recommend putting them on at the last minute before serving. I put them on the night before, and by the next day the flowers were kind of moist and drooping again…still pretty though:)

  • Annie

    Definitely, but I pretty much always garnish cupcakes just before serving. Whatever you use for garnish is bound to be affected otherwise.

  • Kelsey

    Made these tonight but cut mine slightly thicker so they took a very long time to dry out. Also, my pineapple must have been a baby one because mine are a little smaller. All in all, very cute and I think I’ll get plenty of compliments tomorrow! Thanks for sharing.

  • Sandy

    Pineapples are one of my favorite fruits and this really caught my eye. I was wondering, if you were to dry them out would they still be a tasty garnish and not too chewy or dry to eat? Or is it mostly a decorative thing and not meant to eat?

  • Annie

    They are dried fruit here, so definitely chewy and well, dry. That said, they are edible. It’s meant to be decorative but you can certainly eat them.

  • susan foulds

    Hi: have you tried using a mandolin to cut the pineapple? Just wondering if this would make the necessary thin slices. susan

  • Annie

    You know, I haven’t tried it myself but I think it’s a great idea. I only recently purchased a mandolin and haven’t used it yet. My only concern is whether the platform/blade are wide enough to cut the whole circumference of the pineapple, but if it is, I think that would work well.

  • Jessica

    I made your hummingbird cupcakes last night for a hummingbird themed baby shower today and they were delicious!!! But unfortunately, I feel defeated by these flowers. Two nights, two pineapples, and about 48 “flowers” later and still no luck on making these. :( When you said you had to dry them a little bit longer than 30 minutes on each side…how much time did you actually use? I left them in the oven for about an hour on each side and they were still too wet and would not form. Even the thin ones would not hold their shape. :(

  • Annie

    I have no idea how long I actually dried them for, I just kept checking every 15 minutes or so until they were dried enough to be moved to the muffin tins. I’m not sure what to tell you!

  • Kellie

    Hi Annie. Like the previous poster, I too had problems drying out these flowers. A better time given in the directions would have been more helpful. Now, Im left with soggy pineapple and nothing to top my family recipe for Hummingbird cake for Easter. :(

  • Annie

    Well the problem with giving an exact time is that it all depends on how juicy your pineapple is initially and how thick you cut the slices. So you just have to do it until they are done. Sorry, just the way it is!

  • raja

    have yu ever tried drying them directly in the muffin tin?

  • Annie

    No, I haven’t.

  • sraines

    How long could I store them before I can use them? BY the way, your pineapple flowers are beautiful.

  • Annie

    I wouldn’t recommend storing them long before using. Enjoy!

  • Marisa

    These are beautiful! Thank you for sharing!

  • jenna

    I made these tonight and they turned out beautiful… I can’t wait to put them on my cupcakes tomorrow. I can definitely see what you mean about timing, even in my batches I was taking some out and leaving the rest to dry more. Maybe this is obvious, or maybe it is just my knives, but a serrated knife worked a lot better for me when cutting the slices. I think it is because there was more control. Just a tip if anyone is having a hard time, it might be worth a shot. Thanks again!

  • Angie Simmonds

    So Pretty! I can’t wait to try them and impress my book club!

  • Bre

    I know this comment is late, but I just came upon this on pinterest! You can soak the pineapple “flowers” in a food coloring/water mixture over night before baking to create beautiful colors, as well!

  • tina

    I love these, I make them in my dehydrator. They make the perfect presentation piece. I’m glad I found your website, I love trying new recipes.

  • Jack Dcosta

    Well are these for eating or the decoration part. And thanks for the technique i think they would make good center pieces.

  • Anonymous

    They are edible.

  • Rita

    Love this! Have to try this trick; just beautiful.

  • Anonymous

    I made these for coworkers so Andrew didn’t try one.

  • Elizabeth Struck

    WOW! That is so cool! I am doing these for our Aloha party we are having next month! Thank you for the info!

  • Jwnpjp

    I plan on making these for my daughter’s graduation party. I think using my meat slicer will be the trick to get thin slices. I will let you know.

  • Ladyburger29

    That would look awesome on a wedding cake….. great idea

  • Ashley

    I’m throwing a tea party soon and my trial run of colored flowers are drying in the oven right now :-)

  • Le JoNz

    LOVE IT!!

  • Beth

    I’m trying these right now! Hoping they work out for a baby shower tomorrow night!

  • Andrea

    These are awesome! Did you put something in the center of the pineapple at the end to make it look like the center of a flower or did the center of the pineapple just dry to that texture? (Hope my question makes sense)

  • annieseats

    No, that’s just how they turned out. Hope that helps!

  • michelle

    hi kelly.
    i just tried these and i left them in the oven for a total of 3 hours, turning them every 1/2 hour. also after i thinly sliced them i put them between double layers of paper towel and gently pushed on them to release some of the juice and repeated this a few times.
    hope this helps but mine worked great but its a long process but worrth it :)

  • Hannah

    Mine are in the oven right now and it is in my humble opinion that the less ripe the pineapple are, the easier it is to cut thin and faster to dry out. I used a really sharp knife but this pineapple is quite juicy and it was slippery and difficult to hold to cut so thin. Some are coming out grrrrreat and others are a bit thicker. I think I’m going to pop them in the muffin tins to shape and I’m going to shut the oven off so that they keep drying in that formation. I’ll let u know!

  • Cindi

    Wish I’d read all the comments – Yep, the fresh juicy pineapple was hard to work with – I did what Hannah suggested before i read all this and popped in the muffin tin before they were completely dried out – and turned the oven off and let them sit there. Let them sit a little too long, so only ended up with three flowers – not hard, just a little trickier than I thought it would be. We’ll try it again! Thanks!!!

  • CherokeeNative

    Okay – I did this today, and after reading the problems everyone was having at other sites trying to do this, I tried using a meat slicer to get the paper thin slices…worked perfectly. I then tried doing them in the oven at 225* and checked them every 15 min. It took 1 hour for them to get just perfect. I also did some at the same time in my electric dehydrator. Although it took all day long for them to get dry in the dehydrator, they turned out more true yellow with no browning, whereas the ones in the oven got a little light light browning on their edges. Turns out, I like them both ways to add dimension to the flowers when positioned on the cake. Anyway, it is the meat slicer that is key.

  • Miroslava Medina

    Fantastic, thanks

  • Slieb1019

    Logic tells you it would work — but it doesn’t. The mandolin only breaks the pineapple down.