Raspberry Bars (Made with cake mix!)

These Raspberry Bars are as easy as can be to make! This recipe uses cake mix, oats, and brown sugar to create a delicious crumble topping over the top of a raspberry jam filling. 

Three raspberry bars stacked on a white plate, with more sliced bars in the background

I feel like we’re pretty much stuck in an endless winter situation here in Ohio.

Yes, I know it’s only February. And yes, I also know that us midwesterners should be used to these dramatic weather changes, but it’s still annoying and I’m still going to whine about it.

Guys, it was 65 degrees 2 days ago and now we are expecting yet another winter storm.

One thing I do love about snow days is that Elle and I can get into the kitchen and whip up simple desserts that she can make almost entirely be herself.

Easy recipes like peanut butter pretzel bars, rice krispie treats and these raspberry bars are amongst some of our snow day favorites.

Ingredients for raspberry bars arranged on a countertop


It’s no secret how much I love a baking mix shortcut. Whether it’s using cookie mix in pumpkin cheesecake bars or homemade Bisquick mix in Make-Ahead Banana Coffee Cake, I don’t mind taking a little baking shortcut every now and then.

And as much as I love making recipes like Berry Crumble Bars, Apple Pie Bars, and Cranberry Crumb Bars from scratch, I knew there had to be a quick-and-easy way to make crumble bars. 

Wooden spoon stirring the crumble base for raspberry bars in a white mixing bowl

Enter: Raspberry Bars.

These simple bars use just a handful of pantry staples to make a crumble bar that comes together in minutes:

  • Yellow cake mix
  • Quick oats
  • Light brown sugar
  • Unsalted butter
  • Pecans
  • Raspberry jam
Bottom crust for raspberry bars pressed into the bottom of a metal baking pan

See? I bet you have several of those ingredients on hand already, if not all of them! 

Give yourself about 30 minutes and you’ll have a pan of delicious Raspberry Bars to share with friends and neighbors or take to that last-minute potluck you forgot about.

Raspberry jam filling spread over the bottom crust for raspberry bars


To make these raspberry crumble bars, grab a large bowl and mix together the yellow cake mix, oats, brown sugar, and melted butter. Mix everything together until the mixture resembles coarse crumbs and you don’t have any dry mix left.

Add just over half of the crumb mixture into a greased 13×9-inch pan and press it evenly to cover the bottom of the pan. 

Baked raspberry bars cooling on a wire rack

If you’re adding pecans to your crumble topping, stir the pecans into the remaining oat mixture now.

In a small bowl, whisk together the raspberry jam and water to make your raspberry filling. Spread this over the crust, then sprinkle the remaining oat mixture over the top of the jam layer.

Bake the bars for 18-23 minutes, or until the topping is golden brown. Cool completely before cutting into bars and serving.

Overhead view of raspberry bars sliced into 12 bars, garnished with fresh raspberries


The fun part about this recipe is that you can change it up in a few different ways!

  • Don’t love raspberries? Try a different flavor of jam! Swap out the raspberry preserves for blackberry jam or even strawberry or blueberry preserves.
  • Try a different cake mix flavor. If you don’t have a yellow cake mix on hand, grab a butter cake mix or even a lemon cake mix instead.
  • Leave out the pecans or swap them out! Feel free to leave out the nuts altogether, or use finely chopped walnuts or even pistachios in place of the pecans.
Four raspberry bars stacked on top of a white plate

If you don’t have any quick oats on hand, you can substitute rolled oats (also known as old-fashioned oats) by pulsing them in a food processor a few times. Be sure to measure them out for the recipe after they take a spin in the food processor, not before!

Raspberry bars stacked on a white plate, with a bite taken out of the corner of the top bar


Store the bars in an airtight container on the counter for up to 3 days.

If you’d like to freeze these Raspberry Bars, place them in an airtight, freezer-safe container. If you need to layer the bars, place pieces of parchment paper between them. 

Freeze the bars for up to 1 month. Let the bars thaw at room temperature before serving, or microwave for 30 seconds to warm them before digging in!

Raspberry bars on a white plate, with the top bar broken in half


  • 1 (15.25 ounce) package yellow cake mix
  • 2 1/2 cups quick-cooking oats
  • ⅓ cup packed light brown sugar
  • 3/4 cup unsalted butter, melted
  • ¼ cup pecan chips (optional)
  • 1 cup raspberry jam
  • 1 tablespoon water


  1. Preheat the oven to 375°F. Grease a 9″×13″ inch pan. Set aside.
  2. In a large bowl, mix together cake mix, oats, brown sugar, and melted butter so that it makes nice clumps and there is no dry mix left. Press just over 1/2 of the oat mixture evenly into the bottom of the prepared baking pan. Stir the pecans into the remaining oat mixture.
  3. In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top.
  4. Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.

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Nutrition Information

Yield 12
Serving Size 1 bar

Amount Per Serving
Calories 450Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 31mgSodium 343mgCarbohydrates 72gFiber 3gSugar 37gProtein 4g

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