3 pkgs. Hungry Jack biscuits
2 sticks butter (1 c.)
1 1/4 c. brown sugar
2 tsp. cinnamon
1 bag chopped pecans

There will be 30 biscuits in all. Divide into 2 groups of 15 each. Cut each biscuit into quarters. Put 15, cut into quarters, in a bundt pan. Pour half of caramel topping on top, sprinkle with pecans. Put other half of biscuits on top of first layer. Put the rest of topping on and sprinkle with pecans.

TOPPING: Melt butter, sugar and cinnamon in pan until sugar is dissolved. Bake at 350 degrees for 45 minutes. Cool 5 minutes and turn upside down on serving dish.