Preheat your oven to 350°F (175°C). In a mixing bowl, combine the Butter Pecan Cake mix, eggs, and water, following the package instructions. Beat the mixture until well combined and smooth, approximately 2 minutes. Pour the batter into a greased 9x13-inch baking pan and bake for 30–35 minutes.

Once baked, remove the Butter Pecan Praline Poke Cake from the oven and allow it to cool in the pan for 10 minutes. Invert it onto a wire rack to cool completely.

Using a skewer or the handle of a wooden spoon, poke holes all over the top of the cooled cake, spacing them about an inch apart.

In a saucepan, mix together brown sugar, heavy cream, and butter to create your praline sauce. Bring it to a gentle boil while stirring to dissolve the sugar, letting it simmer for 2–3 minutes. Remove from heat and pour over the poked cake.

Refrigerate the Butter Pecan Praline Poke Cake for at least 2 hours to allow flavors to meld.

Just before serving, whip the heavy cream in a chilled bowl until soft peaks form. Spread over the chilled cake and garnish with chopped, toasted pecans.