Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the butter pecan cake mix with the required eggs and milk as per the package instructions. Whisk until smooth and well incorporated.

Pour the batter into a greased 9x13 inch baking pan, spreading it evenly. Bake for about 25-30 minutes, or until a toothpick inserted comes out clean.

Once baked, let the cake cool for about 15 minutes before moving to the next step.

Poke holes all over the surface of the cake using a skewer or fork, about 1 inch apart.

In a saucepan over medium heat, melt 1/2 cup of butter. Stir in 1 cup of brown sugar and 1/2 cup of heavy cream. Bring to a gentle boil for 3-4 minutes until thickened.

Pour the warm praline sauce evenly over the holes in the cake and allow it to cool completely at room temperature, about 30-45 minutes.

Whip 1 cup of heavy cream and 1/4 cup of powdered sugar until soft peaks form. Spread the whipped cream over the cooled cake.

Sprinkle 1/2 cup of chopped pecans over the whipped cream layer. Cover and refrigerate for at least 2 hours.