Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the Butter Pecan Cake Mix, eggs, and water, following the package instructions. Use a hand mixer or whisk until the batter is smooth and well blended, about 2-3 minutes.

Pour the cake batter into a greased 9x13-inch baking dish and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the praline sauce. In a medium saucepan over medium heat, combine ½ cup of butter, 1 cup of brown sugar, and ½ cup of cream. Stir constantly until the mixture becomes smooth and bubbly, about 5-7 minutes.

Remove the cake from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon or a fork, poke holes all over the top of the warm cake.

Pour the warm praline sauce over the top of the poked cake, ensuring it seeps into each hole. Allow it to absorb the sauce and cool for at least 30 minutes.

In a mixing bowl, pour in 1 cup of heavy cream and add ½ cup of powdered sugar. Beat the cream until soft peaks form, about 3-5 minutes.

Once the cake has cooled completely, gently spread the whipped cream over the surface. Sprinkle ½ cup of chopped pecans over the whipped cream.

Cover the cake with plastic wrap and refrigerate for at least 2 hours before serving.