2 c. sugar
3 tsp. cinnamon
4 (8 oz.) cans biscuits (don't use buttermilk)
1 1/2 sticks butter
Raisins and/or nuts

Mix 1 cup sugar and 2 teaspoons cinnamon; set aside. Put 1 cup sugar in saucepan with butter and 1 teaspoon cinnamon. Bring to a boil, stirring constantly. Keep warm while making cake. Quarter 2 cans of biscuits and coat with sugar-cinnamon mixture. Place quarters in a butter greased tube or bundt pan and pour 1/2 of syrup mixture over quarters. Sprinkle with raisins and/or nuts. Repeat layers with other 2 cans of biscuits. Bake at 350 degrees for 45 minutes. Set for 5 minutes. Remove from pan before it hardens. Serve warm.