You Could So Make This
(Even If You Aren’t A Baker)
1 Yellow Cake Mix
2 1/2 c. quick oats
1 1/2 sticks (3/4 c.) melted butter
1 c. raspberry jam/jelly (any flavor)
1 Tbsp. water
Combine dry cake mix, oats, and melted butter. Mix until crumbly. Press 1/2 of mixture onto the bottom of a greased 9×13 inch pan. Combine jam and water (I use a 12 oz jar, dump it into a bowl, and put the water in the jar with cap on a shake); mix until smooth. Spread over crumb mixture already in pan. Then sprinkle the remaining crumb mixture over jam filling and back at 350 degrees for 18-23 minutes. Let cool before cutting into squares! Enjoy…. It’s so yummy!
I used Seedless Blackberry Preserves
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