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