The topping is very much like water being poured on top of wet cake ingredients. The sugar mixture does bake in while the cake bakes, but it's really wet at the start. So, with that much liquid, you might be worried about moving the cake pan to the oven. An easy way to do this is to put the cake pan on top of a baking sheet. Hold onto the baking sheet and put it into the oven. You'll have more stability and less chance of the cake spilling. Because the dessert is baking on the sheet pan and not directly on the oven rack, it may change the baking time slightly. So keep that in mind and check the cake a little early, but also be prepared to let it cook a little longer as well.