BASE:

1 box yellow cake mix
1 egg
1 stick butter
3/4 c. uncooked oatmeal

Heat oven to 375 degrees (325 for glass pans). Grease 9 x 13 pan. Mix together cake mix, butter, egg, and oatmeal until crumbly. Reserve 1 cup of mixture for topping. Press remaining batter in cake pan. Bake for 10 minutes.

FILLING:

1 can coconut pecan frosting
2 eggs
1 tsp. rum extract
1/2 to 3/4 c. chopped pecans or walnuts

Pillsbury ready-to-spread

Beat frosting, eggs, and rum extract on low speed until well blended. Remove cake from oven, pour frosting over base. Sprinkle with 1 cup reserved crumbs and nuts.

Return to oven for 20-25 minutes. Cool completely before cutting.