Place ice cream filled cake on a baking sheet.
Flip flop cake pan.
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Fields fill n flip locking layer baking pan round according to the recipe.
Bake 35 to 40 minutes until pick inserted into center comes out clean.
Combine pineapple coconut brown sugar and sprinkle on bottom of each pan.
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Spread a thin layer of frosting for sides over each entire flip flop to seal in crumbs.
Bake your cake in the mrs.
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Arrange pattern over cake.
Place ice cream in a small bowl and stir to soften.
Pour over coconut mixture in pans and bake at 350 degrees for 30 35 minutes.
Continue cutting each piece to form flip flop shape as shown in diagram template can be found under the tips below.
Add water to pineapple juice to make 1 1 3 cups.
With a sharp knife cut out.
When it s cool flip the cake over and add filling pudding fruit compote anything you choose to the side with the opening.
Halve pound cake horizontally.
Combine liquid with cake mix pudding and eggs.
Pour batter into pan.
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Top with second cake.
Bake according to package directions.
Trace flip flop pattern onto waxed paper.
Then flip the non filled cake on top and you have an amazing layered cake your friends and family will love.
Drain pineapple save juice.
Prepare cake mix as directed for yellow pound cake using pudding water eggs and oil.
Spread softened ice cream over one of the cakes.
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Refrigerate or freeze cake 30 to 60 minutes to set frosting.
Place pieces on tray.
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Flip pattern and cut out a second flip flop.
Prepare cake mix according to package directions.
Using a serrated knife cut off the rounded top of the cake so each layer will be level.
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Melt 1 4 cup butter in bottom of each 9 inch pan.
Cut each half into a flip flop shape.
Pour batter into prepared pan.