Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the Butter Pecan Cake Mix, water, and eggs, mixing until the batter is smooth and homogenous. Fold in the chopped pecans and pour into a greased 9x13 inch baking pan.

Place the cake in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 30 minutes.

Use a fork or skewer to poke holes all over the surface of the cooled cake, about 1 inch apart, to allow the praline sauce to seep in.

In a medium saucepan over medium heat, combine the cream cheese, brown sugar, and butter. Stir until the mixture becomes smooth and the sugar has dissolved, about 5 minutes. Pour evenly over the poked cake.

In a chilled mixing bowl, pour the heavy cream and add powdered sugar. Whip the cream until soft peaks form, about 2–3 minutes. Spread the whipped topping over the cake.

Cover the cake with plastic wrap and refrigerate for at least 2 hours, preferably overnight for the best flavor.

Remove from the refrigerator, slice into squares, and garnish with additional chopped pecans or caramel if desired.