Preheat your oven to 350°F (175°C). In a mixing bowl, combine the Butter Pecan Cake Mix, eggs, and water. Whisk until smooth and creamy, about 2-3 minutes. Pour into a greased 9x13 inch baking pan and bake for 25-30 minutes or until a toothpick comes out clean.

While the cake is baking, prepare the praline sauce by melting 1 cup of brown sugar with ½ cup of butter over medium heat. Stir until melted, then add ½ cup of heavy cream and whisk until thickened, about 3-5 minutes. Remove from heat to cool slightly.

Once the cake is done, let it cool in the pan for about 10 minutes. Poke holes all over the top of the cake using a fork or skewer, about 1 inch apart. Pour the warm praline sauce over the cake, ensuring it soaks into the holes.

In a chilled mixing bowl, combine 1 cup of heavy whipping cream and ½ cup of powdered sugar. Beat on high speed until stiff peaks form, about 3-5 minutes.

Once the cake has cooled completely, spread the whipped cream evenly over the top. Sprinkle ½ cup of chopped pecans on top.

Refrigerate the cake for at least 2 hours before serving to let the flavors meld together.