Aunt Annette’s Pineapple Glazed Sheet Cake

Want a yummy recipe that will be a big hit for the entire family…oh, CHURCH? ha! This is one! Thanks Aunt Annette!

Ingredients:
1 (18.25 oz) Betty Crocker pineapple cake mix
1 (3 oz) Island Pineapple Jell-O
1/2 cup vegetable oil
3/4 cup water
4 eggs
1 (8 oz) can crushed pineapple, drained (save juice)
1/2 cup angel flake coconut to sprinkle on top (optional)

Directions:

Heat over 350 degrees. Grease and flour a large cookie baking pan 17-1/2 x 12-inches.

In a large mixing bowl, lightly beat together eggs, water and oil. Add Jell-O and cake mix. Beat on medium speed about 2 minutes. Fold in drained crushed pineapple. Pour into prepared pan and bake 18 to 20 minutes, until tests done in middle. Immediately when removing from over, pour glaze over hot cake. Sprinkle with coconut if desired.

GLAZE:
2 cups powdered sugar
Juice form crushed pineapple (add drops of water until drizzling consistency)

Note: If you can’t find the Pineapple Cake mix, use the Yellow Cake mix.