Preheat your oven to 350°F (175°C) and prepare your 9x13-inch baking pan by greasing and flouring it.

Mix together the butter cake mix, softened butter, eggs, and water in a large mixing bowl until everything is perfectly combined and smooth.

Pour the batter into your prepared baking pan and bake for 30–35 minutes.

Cool the cake in the pan for about 10 minutes, then poke holes all over the top of the cake.

Combine the brown sugar, butter, and heavy cream in a medium saucepan over medium heat.

Boil the mixture for 2–3 minutes while stirring constantly until it slightly thickens.

Drizzle the warm praline sauce evenly over the cooled cake.

Refrigerate the cake for at least 2 hours.

Spread the whipped cream evenly over the top of the chilled cake.

Garnish with chopped pecans and drizzle caramel sauce if desired.

Slice into squares and serve chilled or at room temperature.