4 cans of biscuits (10 each Pillsbury light)
1 c. sugar
1 tsp. cinnamon
1/2 c. chopped pecans
Karo syrup

Mix cinnamon and sugar together. Sprinkle 1/3 cup of mixture in bottom of greased bundt cake pan. Add chopped nuts to the rest of the mixture.

Melt 1/3 cup of butter. Dip 2 cans of biscuits that have been rolled in balls (4 balls per biscuit) in butter. Layer balls and sugar mixture in pan. Repeat.

Pour 1/3 cup Karo white syrup on top layer. Bake 350 degrees for 40 to 45 minutes. Cool, turn out on plate and drizzle 1/4 cup Karo over this. Delicious!