2 1/2 c. chopped pecans
1 c. granulated sugar
3 (10 oz.) cans buttermilk biscuits
1 1/2 c. brown sugar, firmly packed
1/2 stick butter, melted
1 c. raisins
Ground cinnamon

Sprinkle pecans evenly in bottom of well greased 10 inch bundt pan. Set aside.

Combine sugar and cinnamon in plastic bag. Cut biscuits in 6 pieces and roll in sugar mixture and layer in pan with a layer of raisins, pecans and biscuits. Combine brown sugar and butter. Pour over dough. Bake at 350 degrees for 30-40 minutes. Cool in pan. Invert onto serving platter. Makes a 10 inch coffee cake.