Pinch Cake - cooking recipe

Ingredients

1 box raisins
1 c. sugar
2 Tbsp. (maybe more) cinnamon
1 buttered Bundt pan
4 cans Pillsbury regular refrigerated biscuits
1 1/2 sticks margarine or butter
walnuts, pecans or more raisins (optional)

Preparation

Place nuts in buttered Bundt pan.
Take each biscuit and cut into 4 pieces.
Roll each 1/4 biscuit in cinnamon and sugar mixture; cover well.
Place sugared dough in pan, placing layer of raisins after each can.
When finished with all cans, melt 1 1/2 sticks butter and pour over top.
Bake 35 to 40 minutes at 350\u00b0. Let stand for 5 to 10 minutes, then flip onto cake plate.