1 pkg. Duncan Hines yellow cake mix
2 1/2 c. quick cooking oats
3/4 c. (1 1/2 sticks) butter, melted
1 c. (12 oz.) raspberry preserves or jam
1 tbsp. water

Preheat oven 375 degrees. Grease 13x9 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 375 degrees for 18-23 minutes or until top is very light brown. Cool in pan on rack. Cut into bars. Store in airtight container.