1 pkg. Duncan Hines yellow cake mix
3/4 c. 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 into a greased 13 x 9 inch pan; press firmly to cover the bottom.

Combine preserves and water; spoon over crumb 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 lightly browned. Cool completely and then cut into bars. Store in an airtight container.

Apricot, blackberry and strawberry preserves or jam can be substituted in the same amount.