Pre-heat oven to 350°. Mix all dry ingredients in a large bowl. In a separate bowl, beat egg and all other wet ingredients except the butter and Tbsp. milk. Pour wet ingredients into the dry ingredients, blend well. Add 1/2 cup softened butter. Using an electric mixer, mix on low speed for 30 seconds and on high speed for about 2 minutes. Pour batter into a 9x13 cake pan or large spring form pan. Once oven is ready, put the cake in for about 20-25 minutes. While cake is baking and close to 12 minute mark, start making the caramel sauce. Mix brown sugar and 1/4 cup butter on low/medium heat. Once mixed well and butter is melted, add syrup and 2 Tbsp. milk, stirring well. When cake is done and toothpick comes out clean, add the caramel sauce on top of cake. Smooth and evenly distribute. (For extra decoration, add garnish of some chopped pecans or more holiday spices on top of cake if desired). Put cake back into the oven for 2 minutes or until caramel bubbles a little bit. Let cool, and enjoy!