1 (21-ounce) can cherry fruit filling
1/2 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
4 (10-count) cans refrigerated biscuits
1 cup butter or margarine, melted
Scoop fruit filling into a lightly greased 10-cup tube pan; set aside.
Combine brown sugar and cinnamon.
Separate biscuits. Press each biscuit flat, dip in butter, and dredge in brown sugar mixture. Arrange in layers, flat sides down, over fruit filling.
Bake at 375*F (190*C) for 30 to 35 minutes. Let stand 10 minutes; invert onto a serving plate.
Makes 1 (10-inch) cake.