1 pkg. yellow cake mix
2 1/2 c. quick cooking oats
3/4 c. butter, melted
1 c. raspberry preserves or jam
1 tbsp. water

Preheat oven to 375 degrees. Combine dry cake mix and oats in large bowl. Add melted butter and stir until crumbly. Measure half of mixture - about 3 cups - into pan. Press firmly to cover bottom.

Combine preserves and water; spread over crumb mixture. Sprinkle remaining crumb mixture over top. Press firmly to make top even. Bake for 18-23 minutes or until top is very light brown. Cool; cut into bars.