Preheat oven to 350 degrees F. Grease the inside of the Bundt pan. Sprinkle the inside with 1/2 cup of chopped pecans. Set aside.
Combine the brown sugar and butter in a microwave-safe bowl and heat in the microwave for 1 minute or until the brown sugar has dissolved in the butter. Set aside.
Open the biscuits and separate. Flatten each biscuit into a 3-inch circle out on a clean work surface.
Mix the sugar and cinnamon together and then sprinkle 1/2 teaspoon in the center of each flattened biscuit.
Cut the cream cheese into 20 cubes. Place one cube on each flattened biscuit.
Fold each biscuit up around the cube of cream cheese and pinch edges shut.
Place half of the stuffed biscuits in the bottom of the prepared Bundt pan; distribute evenly.
Sprinkle half of the sugar and cinnamon mixture over the biscuit. Then spoon half of the brown sugar and butter mixture over the dough. Sprinkle with 1/2 cup of pecans.
Add the remaining biscuits evenly in the Bundt pan and add the same layers as shown above, should end with the pecans on top.
Place in the preheated oven and bake for 35 - 40 minutes or until golden brown.
Remove from the oven and invert onto a platter; serve while warm. Store in the refrigerator.