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Blackberry Cream Bars 

Prep time: 10 min
Cook Time: 38 min
Yield: 36 bars

Ingredients:

Crisco® Original No-Stick Cooking Spray
1 (18.25 oz.)package Pillsbury® White Cake
4 large eggs
1/2cup (1 stick) butter, melted, divided
1 1/2cups sour cream
3tablespoons sugar
1 (12 oz.)jar Smucker's® Seedless Blackberry Jam

Preparation Directions:

1.HEAT oven to 350°F. Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch baking pan with no-stick cooking spray.
2.RESERVE 1 cup dry cake mix. Set aside. Place remaining cake mix, 1 egg and 1/4 cup melted butter in large bowl. Blend 1 to 2 minutes with an electric mixer at low speed until well blended. Press in an even layer in prepared pan.
3.MIX 3 eggs, sour cream, sugar and 1/4 cup melted butter in medium bowl with electric mixer at low speed until well blended. Add reserved cake mix. Beat until moistened and mixture is smooth.
4.POUR over prepared crust. Using a spoon, stir jam until smooth and of spreading consistency. Drop by small spoonfuls over surface of filling. (Jam will settle and filling will puff up around it during baking.)
5.BAKE 35 to 38 minutes or until filling is just set. Place on wire rack and cool completely. Cut into bars. Store in refrigerator.