1/2 c. finely chopped pecans
1/2 c. granulated sugar
1 tsp. ground cinnamon
3 (10 oz.) cans refrigerated biscuits
1 c. brown sugar
1/2 c. melted butter

Sprinkle pecans evenly in the bottom of a well-greased 10-inch bundt pan. Combine sugar and cinnamon in a small bowl. Cut biscuits into quarters. Roll each piece in sugar mixture and layer in pan.

Combine brown sugar and butter. Pour over dough. Bake at 350 degrees for 35-40 minutes. Cool 10 minutes; invert onto serving platter.