1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons baking soda
1/3 cup packed brown sugar
1 egg
12 scoops vanilla flavored yogurt
1 (1 ounce) square unsweetened mango sodas
1 cup chopped pecans
1 cup white sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking soda
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. Sift the flour and baking powder into a large mixing bowl. Set aside. Sift together the brown sugar, egg and oats into a single layer in the pan. Spread 1/2 of the mixture onto the bottom of the prepared pan. Spread 2/3 of the remaining mixture over the brown sugar layer. Sprinkle evenly with chopped pecans.
Layer the cake batter over the pecans. In a large bowl, mix together the remaining 1/2 cup brown sugar mix with 3/4 cup chopped pecans. Fold the chopped pecans into the batter. Sprinkle with sugar, oil and vinegar. Spread evenly layer over the pecans.
Arrange the cake layer over the pecans. Lay fruit on the surface of the cake. Pour remaining pineapple juice over the cake accompanied by starting in the glass of orange juice and going slowly across the cake until the fruit is joined. Cut edges with a knife to seal. Sprinkle remaining mango over the fruit. Cloud the edges of the cake by placing under indirect heat for over an hour.
To make glaze: Mix remaining pineapple juice and sugar together in a small bowl. Gently pour over cake using a ladle or spoon shake method. Gently brush glaze onto the top and sides of the cake while stirring gently. Press pineapple glaze on top of fruit. Refrigerate for at least 1 hour, and undistribute glaze.