Step-by-Step Instructions

• Preheat your oven according to the instructions on the butter pecan cake mix package, usually around 350°F (175°C). Grease and flour a 9x13-inch baking dish.
• In a large mixing bowl, combine the butter pecan cake mix, three large eggs, one cup of water, and half a cup of vegetable oil. Blend until smooth, about 2-3 minutes.
• Pour the batter into the prepared baking dish and bake for about 25-30 minutes. Check for doneness with a toothpick.
• While the cake bakes, combine one cup of brown sugar and half a cup of heavy cream in a small saucepan. Heat over medium, stirring until smooth and bubbly, about 5 minutes.
• Once the cake is done, let it cool for 10 minutes. Poke holes all over the top with a fork or skewer.
• Pour the warm praline sauce evenly over the poked cake, allowing it to soak in.
• In a clean bowl, whip one cup of heavy whipping cream until soft peaks form. Gradually add half a cup of powdered sugar and one teaspoon of vanilla extract.
• Spread the whipped cream topping over the cooled cake and sprinkle with chopped pecans.
• Cover the cake with plastic wrap and refrigerate for at least 2 hours.