3/4 c. granulated sugar
1 tsp. ground cinnamon
3 cans refrigerated biscuits (8 to 10 biscuits each)
1 c. chopped walnuts or pecans

FOR THE TOPPING:

1/4 lb. (1 stick) butter
1 c. brown sugar
1 tsp. vanilla extract

Preheat oven to 350 degrees. Combine granulated sugar and ground cinnamon in a paper bag, shaking to mix well. Cut biscuits into quarters. Add chopped nuts and pieces of biscuit dough to bag and shake to coat well. Empty contents of bag into a thoroughly buttered tube or bundt pan, arranging biscuit pieces neatly.

Prepare topping by melting butter over low heat. Add brown sugar and vanilla. Bring just to boiling. Remove, and pour hot topping over biscuits. Bake at 350 degrees for 30 to 35 minutes until done. Makes one cake, about eight servings.