Heat oven to 350 degrees F. Grease 12 cup Bundt pan. Spoon 1/2 cup of the preserves evenly in bottom of pan; sprinkle with pecans. In small bowl, combine sugar, margarine and remaining preserves; set aside. Separate dough into 20 biscuits. Cut each biscuit into quarters.
Layer half of the biscuit pieces in pan. Spread 1/2 of the brown sugar mixture over the biscuits. Repeat with remaining biscuits and brown sugar mixture. Bake at 350 degrees F for 35-45 minutes or until deep golden brown.
Cool upright in pan 2 minutes; invert onto serving plate. Spread any fruit or caramel on bottom of pan over coffeecake.
By Robin from Washington, IA
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