Here's 2 more I thought you might like.

Raspberry Oatmeal Bars

1 box Duncan Hines deluxe yellow cake mix
2 1/2 cups quick-cooking oats
1 1/2 sticks butter or margarine, melted
1 cup (12 oz. jar) raspberry preserves or jam (apricot, blackberry or strawberry preserves may be substituted)
1 Tbsp. water

Preheat oven to 375F, Grease a 13x9x2-inch pan.

Combine dry cake mix and oats in large bowl, add melted butter and stir until crumbly. Measure 3 cups of crumbs into pan, press firmly to cover bottom.

Combine preserves and water, stir till blended. Spread over crumb mixture in pan. Sprinkle remaining crumb mixture over preserves, pat firmly to make top even.

Bake 18-23 mins. or until top is very light brown. Cool in pan on rack, cut into bars. Store in airtight container.

Lemon Bars

1 box Duncan Hines deluxe lemon cake mix
3 large eggs
1/3 cup Crisco shortening (not oil)
1/2 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. grated lemon peel
1/4 cup lemon juice
confectioners sugar

Preheat oven to 350F.

Combine dry cake mix, 1 egg and shortening in bowl, mix until crumbly. Measure 1 cup and set aside. Pat remaining mixture lightly in 13x9x2-inch pan. Bake for 15 mins. or until light brown.

Beat remaining 2 eggs, sugar, baking powder, salt lemon peel and juice until light and foamy. Pour over hot crust, sprinkle with reserved 1 cup crumb mixture.

Bake for 15 mins. or until light brown. Sprinkle with confectioners sugar. Cool on rack cut into bars.