1 box yellow cake mix
1 1/2 sticks butter, melted
2 1/2 c. quick-cooking oats
1 (12 oz.) jar raspberry preserves
1 tbsp. water

Apricot or strawberry can also be used.

Preheat oven to 375 degrees. Melt butter. Combine dry cake mix and oats in large bowl. Add melted butter and stir until crumbly. Measure half of mixture and press firmly into 9x13 inch pan to cover bottom of pan.

Combine preserves and water and spoon over crumb mixture. Spread evenly and cover with remaining crumbs. Pat to make top even. Bake at 375 degrees for 20 minutes or until lightly browned. Cool. Makes 4 dozen.