First, remember to set out your eggs before hand so they are at room temperature when you start.

Here are the ingredients you will need:

• 1 box yellow cake mix
• 1 small box of vanilla instant pudding
• 4 eggs
• 1 cup vanilla yogurt
• 1/4 cup vegetable or canola oil
• 1 (16 oz) can whole berry cranberry sauce
• 1/2 cup chopped pecans

First preheat your oven to 350 degrees. Next, generously grease and lightly flour a 9 x 13 x 2 inch pan and set it aside.

Put in a large bowl the following: cake mix, pudding mix, eggs, yogurt and oil and beat these ingredients with an electric mixer on high for approximately three minutes until the mixture is smooth. While you are beating, make sure you scrape the bowl often. Note that this coffee cake batter will be thicker than a regular cake batter.

Spread two-thirds of the batter in your greased and floured pan. Next spoon and spread evenly the whole berry cranberry sauce on top of the batter. The next layer is the remainder of the batter. Finally, sprinkle the top with the chopped pecans.

Put the pan in the oven and bake for approximately 55 to 60 minutes. Cool on a rack for 35 minutes and then it is ready to cut and eat.

The only thing I will change the next time I make this is I will use two cans of whole berry cranberry sauce to make that layer a little thicker.