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Dried Pineapple Flowers

What a naturally beautiful and eye-catching decoration these dried pineapple flowers make. Traditionally used to top off a Hummingbird Cake, they can also be used for cupcakes, mini Bundt cakes as well, or perhaps as a garnish to a Luau dish, at any rate, your guests will be impressed!
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 3 hours 20 minutes

Ingredients
  

  • 1 fresh pineapple
  • Parchment paper
  • Baking sheet
  • Cupcake pan

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions
 

  • Preheat oven to 225℉/107℃
  • First, cut top and bottom off pineapple, then cut off the sides, (rind.) Slice very thin, almost translucent.
  • Line a baking sheet with parchment paper and lay out pineapple slices, side-by-side, in a single layer.
  • Timing might vary due to thickness of slices, but start with baking 35 minutes, then flip and bake another 35 minutes.
  • You can check and remove the thinner slices when done and continue baking thicker slices. (I like to have a variety of color levels for depth and character.)
  • Next, transfer the baked pineapple slices to a cupcake pan, lined with parchment paper and let them cool completely for 2 hours. (This process will give curve the edges upward into a nice flower shape.)
  • Decorate your cake, top and sides, placing them where desired.
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