1 pkg. yellow cake mix
1/2 c. butter, softened
1/2 c. brown sugar, packed
2 c. Cheerios or any corn or whole wheat flake cereal, crushed
1 c. raspberry preserves

Heat oven to 350°F. Blend about half of the cake mix (dry), the butter and sugar. Stir in remaining cake mix and cereal. Reserve 1 1/2 cups of the mixture; press remaining mixture firmly in ungreased 9 x 13 pan. Stir preserves with fork to soften; spread over crumbly mixture in pan. Sprinkle reserved mixture over preserves. Pat gently into preserves.

Bake 25 to 30 minutes or until light brown. Cool slightly; run knife around edges to loosen sides. Cool completely. Cut into 1 1/2-inch squares.

Makes about 4 dozen squares.