1/4 c. butter
1/4 c. packed brown sugar
1/2 c. coarsely chopped pecans
1 1/2 c. variety baking mix
1/2 c. milk
1/2 tsp. ground cinnamon

1. Place butter in 6 cup ring dish. Microwave uncovered on high about 45 seconds or until melted. Sprinkle brown sugar and pecans evenly over butter. Microwave uncovered 45 seconds to 1 minute or until hot and bubbly.

2. Mix baking mix, milk and cinnamon until soft dough forms; beat vigorously 30 seconds. Drop dough by 6 spoonsfuls into hot mixture in dish.

3. Microwave uncovered 2-4 minutes, rotating dish 1/2 turn after 1 minute, until top appears dry and springs back when touched lightly.

4. Immediately invert onto heatproof serving plate; leave dish over coffee cake 1 minute. Serve warm. 1 coffee cake (6 servings); 305 calories per serving.