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Flip flop cake pan.
Continue cutting each piece to form flip flop shape as shown in diagram template can be found under the tips below.
Prepare cake mix as directed for yellow pound cake using pudding water eggs and oil.
Bake according to package directions.
Trace flip flop pattern onto waxed paper.
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Pour batter into pan.
Flip pattern and cut out a second flip flop.
Place ice cream in a small bowl and stir to soften.
When it s cool flip the cake over and add filling pudding fruit compote anything you choose to the side with the opening.
Cut each half into a flip flop shape.
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.
Refrigerate or freeze cake 30 to 60 minutes to set frosting.
Place ice cream filled cake on a baking sheet.
Combine pineapple coconut brown sugar and sprinkle on bottom of each pan.
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.
Top with second cake.
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Cut cake lengthwise in half.
Spread softened ice cream over one of the cakes.
Pour over coconut mixture in pans and bake at 350 degrees for 30 35 minutes.
Place pieces on tray.
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Pour batter into prepared pan.
Halve pound cake horizontally.
With a sharp knife cut out.
Bake 35 to 40 minutes until pick inserted into center comes out clean.
Drain pineapple save juice.
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Arrange pattern over cake.
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.
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Cool for 10 minutes before removing from pan to a wire rack to cool completely.
See more ideas about cake flip flop birthday cupcake cakes.