In a large mixing bowl, combine the Butter Pecan Cake Mix, eggs, and water. Blend until smooth and lump-free, about 2 minutes. Fold in chopped pecans.

Pour the batter into a greased 9x13 inch baking dish and bake at 350°F (175°C) for 30–35 minutes or until a toothpick comes out clean. Cool for 10 minutes.

In a medium saucepan, melt butter and brown sugar over medium heat, stirring until bubbling (about 5 minutes). Stir in heavy cream and allow to cool slightly.

Poke holes in the cooled cake using a skewer, about 1 inch apart.

Pour praline sauce over the poked cake, filling the holes. Allow to sit for 10 minutes to absorb.

Cover the cake and refrigerate for at least 2 hours for flavors to meld.

In a chilled bowl, whip heavy cream until soft peaks form and frost the top of the chilled cake before serving.

Slice the cake into squares and serve with extra chopped pecans and a drizzle of praline sauce, if desired.