Preheat oven to 350°F.
Mix prune paste, sugar and eggs on medium speed until creamy.
Add corn flake crumbs, oatmeal, salt and nuts and mix until well blended.
Heat raspberries and sugar in sauce pan over low heat.
Stir until thickened.
Spoon 1/2 of batter on nonstick 9-inch square baking pan, making sure batter is distributed evenly along the pan.
Spread thickened raspberries on top.
Cover with remaining batter.
Bake for 30-35 minutes.