Raspberry Crumb Cake

I thought that this cake was going to be a total disaster, but even though it didn't turn out exactly how it was supposed to turn out, it was still so good! I'll definitely be making this again (with a few important modifications to make sure that it isn't such a disaster the next time!).

For the cake:
1 boxed vanilla cake mix, prepared according to the package directions

Crumbs for topping:
1 1/2 cups flour
1 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 cup sugar
1/2 cup light brown sugar
1 cup butter

Filling:
Seedless raspberry jam

Prepare cake mix according to directions on box and bake for 20 minutes. Mix crumb ingredients together until crumbs form. Take cake out of oven and spread 10-12 oz. jam evenly over top (this step was where the disaster occurred. First of all, when I tried to spread the jam, it immediately sunk to the bottom of the pan. Next time I'll make sure that the cake is more cooked before adding the jam and I might heat the jam to make it more liquefied so that it will be lighter and easier to spread. Since I didn't do any of that, the cake ended up having random jam pockets throughout it, but it tasted good anyway!). Top with crumb mixture and bake another 20 minutes. Once completely cooled, dust with powdered sugar.