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

Combine first 4 ingredients in a saucepan, cook over low heat until butter melts, stirring occasionally. Spoon 1/4 of mixture into a lightly greased bundt pan.

Separate biscuits and arrange in pan, standing each on edge and slightly overlapping. Spoon remaining mixture over biscuits. Bake at 375 degrees for 30 minutes. Invert on a plate and serve hot.