Stir together first 7 ingredients in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered, 25 minutes or until fruit is tender and mixture is thick and syrupy. Discard cinnamon stick. Stir in pecans and vanilla.
Pour mixture into a greased 12-cup Bundt pan; set aside.
Combine sugar and ground cinnamon in a shallow dish.
Cut biscuits into fourths, using kitchen shears. Dip biscuit pieces in melted butter; dredge in sugar mixture.
Layer biscuits loosely over fruit mixture in pan.
Bake at 350 for 35 to 40 minutes. Carefully invert cake onto a platter.
