1 pkg. yellow cake mix
2 1/2 c. quick cooking oats
1 1/2 sticks butter, melted
12 oz. jar raspberry preserves or jam
1 tbsp. water

Preheat oven to 375 degrees. Grease 13 x 9 inch pan. Combine dry cake mix and oats. 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 crumb mixture over preserves, pat firmly to make top even. Bake 18-23 minutes until top is very light brown. (Apricot, blackberry or strawberry preserves may be substituted.)