1 package yellow cake mix
1/2 cup butter
1 cup raspberry preserves
8 ounces cream cheese
1/4 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1 egg
1/4 cup raspberry preserves
Servings: 16
1. Preheat oven to 350F. Combine cake mix and butter in a bowl until crumbly. Reserve 1 cup. Press remaining mixture into 13x9x2 pan. Spread 1 cup preserves over crust.
2. Stir together cream cheese, flour, sugar, vanilla, and egg until wee blended; fold in preserves. Carefully spread filling over crust. Sprinkle reserved cake mix/butter mixture over filling.
3. Bake 30-40 minutes or until golden brown. Cool before cutting into bars.
1/2 cup butter
1 cup raspberry preserves
8 ounces cream cheese
1/4 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1 egg
1/4 cup raspberry preserves
Servings: 16
1. Preheat oven to 350F. Combine cake mix and butter in a bowl until crumbly. Reserve 1 cup. Press remaining mixture into 13x9x2 pan. Spread 1 cup preserves over crust.
2. Stir together cream cheese, flour, sugar, vanilla, and egg until wee blended; fold in preserves. Carefully spread filling over crust. Sprinkle reserved cake mix/butter mixture over filling.
3. Bake 30-40 minutes or until golden brown. Cool before cutting into bars.