1 (18.25 oz) package yellow cake mix
2-1/2 cups uncooked quick-cooking oats
3/4 cup butter or margarine, melted
1 (12 oz) jar raspberry preserves
Combine cake mix and oats. Stir in butter until mixture is crumbly. Press about 3 cups mixture evenly into a greased 13 x 9 inch pan. Spread preserves over crumb mixture. Sprinkle with remaining crumb mixture. Pat gently to level topping.
Bake at 375 for 24-26 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars.
Yield: 32 bars