Biscuit Coffee Cake - cooking recipe

Ingredients

2 cans biscuits (10 each)
3 1/2 oz. maraschino cherries
3 oz. pecans
1 c. sugar
3 tsp. cinnamon
1 stick butter, melted
pancake syrup

Preparation

Place nuts and cherries in round cake pan.
Melt butter.
Roll biscuits in butter then in cinnamon and sugar mixture.
Lay biscuits on side in pan.
Dribble pancake syrup over biscuits. Bake at 350\u00b0 for 30 minutes.