1 pkg. yellow cake mix
2 1/2 c. quick cooking oatmeal
3/4 c. (1 1/2 sticks) butter, melted
1 c. raspberry jam or jelly preserves
1 tbsp. water

Preheat oven to 375 degrees. Grease 13 x 9 x 2 inch pan. Combine dry cake mix and oats in large bowl, add melted butter and stir until crumbly. Measure half of crumb mixture into pan. Press firmly to cover bottom. Combine preserves and water; stir until blended. Spread over crumb mixture in pan. Sprinkle remaining mixture over preserves, pat firmly to make top even. Bake at 375 degrees for 18 to 23 minutes cut into bars when cool.