Preheat your oven to 350°F (175°C). This ensures your Monkey Bread will bake evenly and rise beautifully.
Using a pastry brush, grease the Bundt pan with 1 1/2 tablespoons of butter, making sure to cover all the crevices.
Open the packages of refrigerated biscuit dough and cut each biscuit into quarters.
In a mixing bowl, combine 1 cup of granulated sugar, 1 tablespoon of ground cinnamon, and 1/2 teaspoon of cardamom. If using chopped pecans, add them now.
Toss the biscuit quarters in the sugar and spice mixture until they are well-coated.
Layer the coated biscuit pieces into the prepared Bundt pan and sprinkle any remaining sugar mixture on top.
In a small saucepan over low heat, melt 16 tablespoons of unsalted butter. Stir in 1/2 cup of packed light brown sugar, 1/4 teaspoon of salt, and 1 teaspoon of vanilla extract until well combined.
Carefully pour the butter sauce evenly over the layered biscuit pieces in the Bundt pan.
Place the Bundt pan in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
Once baked, remove the pan from the oven and let it cool for about 10 minutes. Carefully invert the pan onto a serving plate to release the Monkey Bread.
