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Easy Cake Mix Raspberry Bars
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- #80480
Cake mix and oats make the crust and topping that surrounds a sweet raspberry jam filling in these simple dessert bars.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
5 reviews
ingredients
1 package (15-18 ounce size) yellow cake mix
1 1/2 cup quick-cooking oats
3/4 cup melted butter
1 jar (12 ounce size) raspberry jam
1 tablespoon water
directions
Preheat the oven to 375 degrees F.
Combine the cake mix and oats in a large bowl. Mix well. Stir in the melted butter, mixing until the cake mix and oats are crumbly.
Place approximately 3 cups of the cake mixture in a 9x13-inch baking dish. Pat the mixture firmly to form a crust.
Combine the jam and water in a bowl and whisk until combined. Spread the jam mixture evenly over the cake mix crust.
Sprinkle the remaining cake mix mixture evenly over the raspberry filling. Pat gently (the filling may not be completely covered).
Place the raspberry bars in the oven and bake at 375 degrees F for 25 minutes. Remove the pan from the oven and let the bars cool completely before cutting into squares. Store the bars in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
recipe tips
For an even layer of raspberry filling, drop dollops of the jam mixture over the crust and then gently spread it with the back of a spoon or an offset spatula.
If the topping isn't browning to your liking, you can broil the bars for a minute or two at the end of baking, watching closely to avoid burning.
Allowing the bars to cool completely before cutting will help you get cleaner slices.
For a more decadent treat, drizzle melted white chocolate over the cooled bars before cutting.
Try different cake mix flavors like white, lemon, or chocolate with different jams for a variety of tastes.
common recipe questions
Can I use a different flavor of jam?
Yes, you can use any flavor of jam you prefer, such as strawberry, apricot, or blackberry, to change up the taste of your bars.
Is there a gluten-free option for this recipe?
For a gluten-free version, use a gluten-free cake mix and ensure your oats are certified gluten-free.
Can I use fresh or frozen raspberries instead of jam?
Using fresh or frozen raspberries directly might result in a different texture and moisture content. For a similar effect, you could make a quick raspberry compote by cooking down the berries with a bit of sugar and then use that as your filling.
Can I add nuts to the recipe?
Chopped almonds, walnuts, or pecans can be mixed into the crumbly cake mix and oat mixture.
What if I don’t have quick-cooking oats?
You can use old-fashioned oats instead; the texture will be slightly different but still delicious. Pulse them a few times in a food processor if you prefer a finer texture.
Can I reduce the sugar content?
Since the sweetness primarily comes from the cake mix and jam, choose a cake mix with lower sugar content and a reduced-sugar jam to lower the overall sugar content.
Can I use oil instead of melted butter?
Yes, you can substitute the melted butter with a neutral oil like vegetable or canola oil. The texture might change slightly but will still be tasty.
nutrition data
Nutritional data has not been calculated yet.
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What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
March 14, 2023
So easy and delicious! They no longer make 18 oz. boxed cake mixes; they're all now 15.25 oz. But the recipe still works. I love the versatility: you can substitute just about any flavor of jam or preserves. I made it with peach preserves. Will try it next with sour cherry preserves, white cake mix, and will add a half a teaspoon of almond extract to the cake mix-oat mixture. Slivered almonds might be good on it too.
October 19, 2015
These are very good, but 12oz of jam was too much. I used chocolate cake mix (couldn't find 18oz, they just had 15oz) and blackberry jam with chocolate chips on top. They fall apart easily but they're still delicious.
August 6, 2011
These bars are sooo good! I made them to the exact recipe the first time. The 2nd time I switched things up a bit. I use my own homemade raspberry jam and substitute 1 Tbsp of lemon juice for the water. I add a bit of milk to 1/2 the crumb mixture just for the bottom half, then for the top half I add 1/2 cup chopped pecans. My Tuesday night Trivia team raved. I'm going to try them next using my homemade cherry jam.
July 28, 2009
For a family reunion I made this recipe and the Almond Raspberry Diamond recipe. I like to compare. This one was the big favorite. It was so much easier to make too. The crust clung to the jam. Perfect crumblyness. The Almond recipe was more cake like and I thought the jam separated the layers too much. I used a homemade, low sugar raspberry freezer jam that had been in the freezer 2 years too long for both recipes and the raspberry flavor was still wonderful. Fast, easy and amazingly tasty. This is a new favorite. So quick and easy!
April 11, 2008
DELISH! The best.