Spread a thin layer of frosting for sides over each entire flip flop to seal in crumbs.
Flip flop cake pan.
Using a serrated knife cut off the rounded top of the cake so each layer will be level.
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Trace flip flop pattern onto waxed paper.
Fields fill n flip locking layer baking pan round according to the recipe.
Add water to pineapple juice to make 1 1 3 cups.
Combine liquid with cake mix pudding and eggs.
Bake your cake in the mrs.
Pour batter into pan.
Prepare cake mix according to package directions.
Refrigerate or freeze cake 30 to 60 minutes to set frosting.
Place ice cream in a small bowl and stir to soften.
Bake according to package directions.
Top with second cake.
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Arrange pattern over cake.
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Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine pineapple coconut brown sugar and sprinkle on bottom of each pan.
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Prepare cake mix as directed for yellow pound cake using pudding water eggs and oil.
Halve pound cake horizontally.
Pour batter into prepared pan.
Place pieces on tray.
Drain pineapple save juice.
Melt 1 4 cup butter in bottom of each 9 inch pan.
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Pour over coconut mixture in pans and bake at 350 degrees for 30 35 minutes.
Cut each half into a flip flop shape.
Spread softened ice cream over one of the cakes.
Place ice cream filled cake on a baking sheet.
Cut cake lengthwise in half.
With a sharp knife cut out.
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Flip pattern and cut out a second flip flop.
Continue cutting each piece to form flip flop shape as shown in diagram template can be found under the tips below.
Bake 35 to 40 minutes until pick inserted into center comes out clean.
See more ideas about cake flip flop birthday cupcake cakes.