1 pkg. yellow cake mix
3/4 c. (1 1/2 stick) butter
2 1/2 c. quick-cooking oats
1 c. raspberry preserves or jam
1 tbsp. water

Preheat oven to 375 degrees. Melt butter. Combine dry cake mix and oats in a large bowl; stir in the melted butter until mixture is crumbly. Measure half of this crumb mixture (about 3 cups) into a greased 9x13x2 inch pan; press firmly to cover the bottom.

Combine preserves and water; spoon over crumbs mixture in pan and spread evenly. Cover with remaining crumb mixture. Pat firmly to make top even. Bake at 375 degrees for 20 minutes. Top should be light brown. Cool completely and cut into bars. (Other preserves may be used.)