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

Sprinkle pecans evenly in bottom of well-greased Bundt pan. Set aside. Combine sugar and cinnamon. Cut biscuits into fourths and shake in bag with sugar and cinnamon. Arrange biscuit pieces in Bundt pan. Combine brown sugar and butter. Pour over biscuits.

Bake at 350°F for 30 to 40 minutes. Serve hot.