1/3 c. nuts
1 c. brown sugar
2 tsp. cinnamon
3 cans refrigerator biscuits
1/2 c. melted butter
1/2 c. raisins

Sprinkle chopped nuts in Teflon bundt pan. Combine brown sugar and cinnamon. Separate biscuits; dip in sugar, cinnamon, and butter.

Place in pan over lapping biscuits and tucking raisins in between. Top with any remaining sugar mixture and drizzle with remaining butter. Bake at 350 degrees for 15-17 minutes. Invert pan to remove. Serve warm.