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