1 c. coarsely chopped pecans
3/4 c. light brown sugar, packed
1/2 c. butter
1/4 c. maple syrup
2 (10 oz.) cans refrigerated flaky biscuits

Combine the first 4 ingredients in saucepan. Cook over low heat until butter melts, stirring. Spoon 1/4 of mixture into bundt pan that has been sprayed with Pam. Separate biscuits and arrange in pan by standing on edge and overlay slightly. Pour remaining pecan mixture over and bake at 375 degrees for 30 minutes. Place plate over pan and invert. Serve immediately. This is great as a coffee cake for breakfast or brunch.