1 package (18.25 ounces) yellow cake mix
2 1/2 cups quick-cooking oats
3/4 cup butter, melted
1 jar (12 ounces) seedless raspberry preserves
1 tablespoon water
In a large bowl, combine the dry cake mix, oats and butter until crumbly. Press 3 cups of the crumb mixture into a greased 13x9-inch baking pan. Bake at 350 for 10 minutes. Cool on a wire rack for 5 minutes.
In a small bowl, stir the preserves and water until blended. Spread over the crust. Sprinkle with the remaining crumb mixture. Bake for 25-28 minutes or until lightly browned. Cool on a wire rack. But into bars.