Preheat the oven to 350 degrees. Grease the bundt pan then pour the pecans around the base.
Whisk together fruit coating of cinnamon, ground cloves and brown sugar.
Peel and chop the apples into small tidbit pieces. Mix in the fruit with the coating ingredients until coated. Set aside.
Whisk together the granulated sugar and cinnamon in a separate bowl, set aside.
Cut each biscuit into quarters, then toss each piece into the cinnamon sugar mixture to coat. Layer coated biscuit pieces on top of the pecans in the bundt pan.
Once there is a base layer of biscuits, start adding layers of chopped fruit bits, rotating within the pieces of biscuit until they are all in the bundt pan.
In a small saucepan, combine 1/2 cup of the remaining cinnamon and sugar mixture from coating the biscuits, the butter and the brown sugar. Melt on medium-high heat. Whisk continuously until the butter sauce bubbles constantly while being stirred.
Pour the butter sauce all over the layers of biscuits and fruit.
Bake for 40-45 minutes. The top will be crisped and slightly browned. Rest for only 5 minutes before flipping the bundt pan onto a large serving dish or cake plate to serve.