Pineapple Flowers

Today I want to show you a super cute way to create some pineapple flowers. You can use these flowers for a number of things. Food displays, cake decorations, or in my case… cupcake decor! Some of you may have seen this cute topper on one of the Utah morning shows delicately placed on top of my super delicious pineapple cupcakes!  I have to give you a small warning before we begin… Not only is this a very time consuming project, it is also not as easy as explained in the numerous tutorials I read online. One of the more famous being the one here at Annie’s Eats {}. If you feel you are up for the challenge, then let’s get started!


You will need: 

One pineapple
a sharp knife
parchment paper, or a silicone mat
cupcake tin


Start out by slicing the sides off of your fruit. Be very careful not to chop off any of your fingers. You will probably need those one day!


Carefully pick out any seeds or odd colored pieces from your pineapple. I used a small spoon, but I’m sure you could use a knife… Here is the hardest part… you need to slice this baby into some super thin pieces. I don’t have the patience to get every single one paper thin, so I just did the best that I could. Turns out it doesn’t matter if they are perfectly cut. Just adds a little character. Keep in mind, the thicker they are, the longer the baking process is going to take.


Preheat your oven to 170 degrees. Line two cookie sheets with parchment paper, and lay out your slices. Bake for 1 hour, flip, and bake for another 60 minutes. Keep this up until the edges are lightly browned, and the fruit is stiff.


Transfer each piece to a cup in your cupcake tin. Let them sit overnight.


In the morning you will be left with some super amazing flowers that are sure to impress everyone you serve them too!


  1. says

    so so SO pretty! It was great to meet you this last weekend and thanks for linking up! I’m featuring these pinapple flowers this week on Topsy Turvy Tuesdays!

  2. CherokeeNative says

    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.

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