1 pkg. white cake mix
1/2 c. butter (room temp., not runny)
1/2 c. brown sugar
2 c. any corn or whole wheat flakes (or Chex) cereal, crushed (rolling pin)
8 oz. jar fruit preserves or jam

In bowl, put cake mix, butter and brown sugar. Cut with a pastry blender until mixed. Add crushed flakes and mix well. Save out 2 cups of mix. Put rest into 2 (8 inch) square pans, or 1 (8 1/2 x 13 1/2 inch) pan and pat evenly and firmly to cover bottom. Carefully spread with preserves or jam; don't get any on sides of pan. Sprinkle the saved 2 cups of mix over the preserves and pat firmly.

Bake at 350 degrees for 25 to 30 minutes in aluminum pans or 325 degrees for 35 to 40 minutes in glass pans until lightly brown. Cool 5 minutes, loosen sides with knife. Cool completely, cut in strips or squares. Store in covered container.