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