These putiputi paināporo (pineapple flowers) are made from thin slices of pineapple that are baked and shaped into delicate edible decorations. They’re surprisingly easy to make and add a beautiful finishing touch to cakes, cupcakes, and desserts.
Why you'll love these Pineapple Flowers:
Looking for a beautiful way to decorate your baking? These pineapple flowers are a simple yet impressive option. All you do is thinly slice fresh paināporo (pineapple), bake the slices until dry, then shape them over a muffin tray to create rustic flower shapes. They're surprisingly easy to make and can be used to decorate everything from cakes and cupcakes to dessert platters and special occasion bakes.
Recipes to use the Pineapple Flowers:
These pineapple flowers are the perfect pairing to my Hummingbird Cupcakes (that will be on the website soon). They would also look beautiful on my Carrot Cake Loaf. If you're after something a little more dramatic, try using them to decorate my Kūmara and Chocolate Cake. Their golden colour and delicate shape make them a stunning finishing touch for any celebration cake.
Videography and photography by Sarah Henderson.
How to make these Pineapple Flowers:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Prepare the Pineapple:
Cut the skin off the pineapple and slice into thin slices.
Remove the moisture by pressing paper towels on each side of the pineāporo (pineapple).
Place on to a cooling rack and place on to a large baking tray.
2. Bake the Pineapple:
Place the tray in the oven and bake for 3 hours in a 100 °C oven.
3. Shape the Dried Pineapple:
After three hours, press the dried pineapple in to muffin trays (they can be mini and normal size) and return to dry in the oven for another hour or so.
4. Use the Pineapple Flowers for decoration:
Add the pineapple flowers on to your favourite baking.
Store the Pineapple Flowers:
These will keep for up to a week, stored in a sealed container in a cool cupboard.
There are so many different
Toppings
to decorate your baking.
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How to make Pineapple Flowers
Ingredients
The Pineapple - Te Pineāporo
- ½ pineāporo (pineapple, fresh)
Instructions
Prepare the Pineapple:
- Cut the skin off the pineapple and slice into thin slices.
- Remove the moisture by pressing paper towels on each side of the pineāporo (pineapple).
- Place on to a cooling rack and place on to a large baking tray.
Bake the Pineapple:
- Place the tray in the oven and bake for 3 hours in a 100 °C oven.
Shape the Dried Pineapple:
- After three hours, press the dried pineapple in to muffin trays (they can be mini and normal size) and return to dry in the oven for another hour or so.
Use the Pineapple Flowers for decoration:
- Add the pineapple flowers on to your favourite baking.
Store the Pineapple Flowers:
- These will keep for up to a week, stored in a sealed container in a cool cupboard.
Video
Expert Tips
Slice the pineapple as evenly and thinly as possible (a mandoline helps, but a sharp knife works too). Aim for about 2–3 mm thickness.
Pat the pineapple slices lightly with paper towels before baking if they’re very juicy—this helps them dry out better.
Shape the slices while they are still warm and pliable for the best flower shape. Once cooled, they will firm up.
Bake until the edges start to curl and the slices look dry but not browned. Every oven is slightly different, so keep an eye on them toward the end.
Storage
Store putiputi paināporo (pineapple flowers) in an airtight container at room temperature for up to 7 days. Keep them in a cool, dry place away from humidity to help maintain their shape and crispness.
If they soften over time, you can refresh them by placing them in a low oven (around 120°C / 250°F) for a few minutes to help re-dry them slightly. Avoid storing them in the fridge, as moisture will cause them to lose their structure.
Frequently Asked Questions:
They likely weren’t dried enough in the oven. Bake until the slices are fully dehydrated and just starting to curl at the edges.
Yes, they can be made five or so days in advance and stored in an airtight container at room temperature.
Fresh pineapple works best. Canned pineapple has more moisture and may not hold its shape as well and will take much longer to dry out.
Not for this simple decoration, the core acts as an anchor for the flower and helps it hold its shape.
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