Halve pound cake horizontally.
Flip flop cake pan.
Cut cake lengthwise in half.
Drain pineapple save juice.
Trace flip flop pattern onto waxed paper.
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Combine pineapple coconut brown sugar and sprinkle on bottom of each pan.
Flip pattern and cut out a second flip flop.
Bake 35 to 40 minutes until pick inserted into center comes out clean.
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.
Then flip the non filled cake on top and you have an amazing layered cake your friends and family will love.
Place pieces on tray.
Prepare cake mix according to package directions.
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With a sharp knife cut out.
Cut each half into a flip flop shape.
Melt 1 4 cup butter in bottom of each 9 inch pan.
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Place ice cream filled cake on a baking sheet.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine liquid with cake mix pudding and eggs.
Using a serrated knife cut off the rounded top of the cake so each layer will be level.
Fields fill n flip locking layer baking pan round according to the recipe.
Continue cutting each piece to form flip flop shape as shown in diagram template can be found under the tips below.
Pour batter into prepared pan.
Top with second cake.
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Refrigerate or freeze cake 30 to 60 minutes to set frosting.
Spread softened ice cream over one of the cakes.
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Add water to pineapple juice to make 1 1 3 cups.
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Spread a thin layer of frosting for sides over each entire flip flop to seal in crumbs.
Arrange pattern over cake.
Bake according to package directions.
Bake your cake in the mrs.
Pour batter into pan.
Prepare cake mix as directed for yellow pound cake using pudding water eggs and oil.