1 pkg. Duncan Hines Deluxe yellow cake mix
2 1/2 c. quick-cooking oats
3/4 c. (1 1/2 sticks) butter, melted
1 c. (12 oz. jar) raspberry preserves or jam
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 (about 3 cups) into pan. Press firmly to cover bottom.