3, 10-ounce cans flaky refrigerated biscuits (such as Hungry Jack)
2 sticks butter
1 ½ cups brown sugar
1 tablespoon cinnamon
1 cup chopped pecan
1-Preheat oven to 300º.
2-Remove biscuits from cans and cut into quarters.* In a saucepan, heat butter, brown sugar and cinnamon until butter is melted. Place half the biscuits in the bottom of a tube pan or bundt pan. Top with half the melted butter mixture. Repeat layers.
3-Bake 45 minutes. Remove from oven and let sit 5 minutes before turning out onto a serving plate.
*Cutting the biscuits into quarters is easy if you take a third of the roll at a time, lay it on its side and use a serrated knife to slice first in half and then slice each half in half.
One secret of having a very moist and gooey cake is to not over bake. Be sure to take this cake out of the oven after just 45 minutes!