1 package yellow cake mix
2 ½ cups quick cooking oats
¾ cup softened butter or margarine
1 egg
2 cans (12 oz.) filling (raspberry, cherry, apricot, strawberry, blueberry, apple, or pineapple)
Preheat oven to 375F. Grease a 13” x 9” x 2” pan.
Combine dry cake mix and oats. Add butter and egg and stir until crumbly.
Put ½ of mixture in pan. Press down lightly. Spread filling over mixture in pan.
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| I made a pan of raspberry for a picnic and a pan of apricot for myself. Both were delicious but I preferred the raspberry. |
Top with remaining mixture. Press down lightly.
Bake at 375F for 22-26 minutes.
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| Very "topographical map." |
Cool before cutting into squares.
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| Gooey goodness. |
My Rating: 5/5 "I couldn't believe how good these were when the ingredients were so simple. The ones I took to a picnic went over like gangbusters, which made me a little sad because I wanted to take them home and hoard them. Anyway, the cake mix adds a nice hint of richness to the overall effect while you get the benefits of eating the oats. Swing and a hit!"
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