Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the butter pecan cake mix, eggs, and water. Use a hand mixer to blend until smooth and fluffy, about 2-3 minutes. Pour batter into a greased 9x13-inch baking pan and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely in the pan.

Once the cake is cool, poke holes all over the top, spacing them about 1 inch apart, to allow the praline sauce to seep in, making every slice moist.

In a medium saucepan over medium heat, combine the praline sauce ingredients. Stir continuously until thickened, about 5-7 minutes. Pour the warm praline sauce evenly over the poked cake, concentrating on filling the holes.

Prepare whipped cream by chilling a mixing bowl and beaters in the freezer for 10 minutes. Add heavy whipping cream and powdered sugar, and beat on medium-high speed until soft peaks form, about 3-5 minutes.

Spread whipped cream generously over the top of the soaked cake, covering all the exposed cake and sealing in the warm praline sauce.

Cover the cake with plastic wrap or foil and refrigerate for at least 2 hours before serving.