Ingredients

• 1 can cherry pie filling
• 1 cup firmly packed light brown sugar
• 2 tbl. ground cinnamon
• 4 (12oz) cans refrigerated buttermilk biscuits
• 1 cup butter, melted

Directions

1. Spoon fruit filling into a lightly greased 10-inch tube pan; set aside.

2. Stir together brown sugar and cinnamon in a shallow dish.

3. Separate biscuits. Flatten each biscuit; dip in butter, and dredge in brown sugar mixture. Arrange in layers, flat sides down, over fruit filling.

4. Bake at 375 for 30 to 35 minutes. Remove from oven, and let stand 10 minutes. Invert onto a serving plate.

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