Ingredients

• 1 pint Janis Gardens Raspberry Peach Dessert (may substitute 6 ounces raspberry jam mixed with 6 ounces of peach preserves)
• 1 12-ounce can Pillsbury Big Country Refrigerated Buttermilk Biscuits
• 1/4 cup chopped pecans
• 2/3 cup firmly packed brown sugar
• 1/3 cup butter or margarine

Directions

1. Graese 12-cup Bundt pan. Spoon 1/2 cup of the Raspberry Peach Dessert evenly in the bottom of the pan. Sprinkle with pecans.
2. In a small bowl, combine sugar, butter and the remaining Raspberry Peach Dessert; set aside.
3. Separate biscuit dough into 20 biscuits. Cut each biscuit into quarters. Scissors work well for this task.
4. Layer half of the biscuit pieces in the Bundt pan. Spread 1/2 half of the brown sugar-butter-Raspberry Peach mixture over the biscuits. Repeat with the remaining biscuits and brown sugar-butter-Raspberry Peach mixture.
5. Bake in a preheated 350°F. oven for 35 to 45 minutes or until dep golden brown.
6. Cool upight in pan 2 to 5 minutes; invert onto serving plate. Spread any fruit or caramel remaining in the pan over the coffee cake.