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. Combine preserves and water; stir until blended. Spread over crumb mixture in pan. Sprinkle remaining crumb mixture over preserves; pat firmly to make top even.

Bake at 375 degrees for 18 to 23 minutes or until top is very light brown. Cool in pan on rack; cut into bars. Store in airtight container. 4 dozen bars.