1 pkg. Pillsbury lemon poppy seed quickbread/muffin mix
3/4 c. milk
1/3 c. oil
1 pkg. cream cheese
1 egg
1/2 c. raspberry preserves
1/4 c. sugar

Preheat oven to 350°F. Spray spring-form pan (9 or 10-inch). Reserve 1/2 cup mix for topping. Combine remaining mix, milk, oil and egg; stir until moistened. Spread 2/3 batter in bottom of pan. Spoon preserves and top with remaining batter.

Topping: Add sugar to rest of mix. Blend cream cheese into mixture until coarse crumbs appear top.

Bake at 350°F for 45 to 55 minutes.