In a large mixing bowl, combine the butter pecan cake mix, eggs, and water. Blend until smooth, around 2 minutes.

Preheat your oven to 350°F (175°C). Pour batter into a greased 9x13-inch baking pan. Bake for 25 to 30 minutes.

Once the cake is cool, poke holes all over its surface about an inch apart to allow the praline sauce to soak in.

In a medium saucepan, melt ½ cup of butter. Stir in brown sugar and corn syrup, mixing continuously until it thickens.

Pour the praline sauce evenly over the poked cake, ensuring it seeps into the holes.

Cover with plastic wrap and refrigerate for at least 2 hours to let the flavors meld.

In a separate bowl, whip together heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Remove cake from the refrigerator. Top with whipped cream and sprinkle chopped pecans on top before serving.