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