1 pkg. yellow cake mix, pudding in the mix
2 1/2 c. quick cooking oats
3/4 c. butter, melted
1 c. raspberry jam, or blackberry or strawberry
1 tbsp. water

Preheat oven to 375 degrees. Grease 13 x 9 x 2 inch pan. Combine mix and oats; add melted butter and stir until crumbly. Measure half of crumb mixture (about 3 cups) into pan. Press firmly to cover bottom. Combine jam and water until blended. Spread over mixture in pan. Sprinkle remaining crumbs over jam; pat down to make top even.

Bake 18-20 minutes or until top is very light brown. Cool in pan on rack; cut into squares. Store in airtight container. Taste better if stored in refrigerator.