3 (10 count) cans biscuits
3 tsp. cinnamon
1/2 c. sugar
1 stick butter
1 c. sugar
1/2 c. dark Karo syrup
1 c. pecans, chopped

Cut each biscuit into quarters. Roll each quarter in combined 1/2 cup sugar and cinnamon mixture. Bring to a boil the butter, 1 cup sugar, and syrup for 2 minutes. Sprinkle 1/3 cup pecans over bottom of lightly greased bundt pan. Place 1 layer of biscuits (the equivalent of 1 can at a time) in pan. Pour 1/3 of syrup mixture over biscuits and sprinkle with 1/3 cup pecans.

Repeat with second layer of biscuits, 1/3 of syrup and 1/3 cup pecans. Then last layer of biscuits and last 1/3 of syrup mixture. Bake at 350 degrees for 35-40 minutes.