This was delicious. My nine-year-old son said it was waaaaaaaay better, even, than apple pie. And I added, "and it was less work!"
I, too, remarked on how the dough was more like cookie dough, so the direction to "pour" the batter into the cake pan was not taken literally. It should read more like, "spoon the dough" into a pan.
I used half and half in the sauce, 'cuz that was all I had. Still was delicious. You could put this sauce on cardboard and eat it.
Oh, and make two cakes - it'll go fast!
The only reason why I gave it 4 stars instead of five was that:
a) I found the cook time too short, or maybe my oven was colder than 350. It went an extra 10 minutes and the middle was still fairly raw. But that was OK, as I am the kind of person who prefers batter and dough to the baked version of nearly anything!
b) the sauce recipe was WAY too much. If you LOVE sugar and like to drown stuff in frosting or glaze, then make as directed. If you do not have a raving sweet tooth, halving the amount of the sauce (which is KILLER, by the way) will be just fine.
Wow, I can't believe no-one has reviewed this yet, it was absolutely incredible! I was a bit concerned while making it, as the dough resembled my cookie dough, more than cake dough, but what resulted was a very dense, deliciously spiced cake. I substituted walnuts for the pecans, because that was what I had on hand, and I used whipping cream for the 'heavy cream'. I'm pretty sure they are one and the same, but we don't have 'heavy cream' here, and at 35% butterfat whipping cream was the heaviest I could find. The caramel sauce was delicious, and the combination of the rich cake, creamy sweet warm caramel and cold, fresh whipped cream was heaven. An excellent fall dessert the entire family loved - I plan to keep it in the 'make often' section of my recipe file box.