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

In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Mix until well-blended.

Pour the batter into the prepared pan and bake according to the package directions, usually about 30 minutes.

In a medium saucepan, combine brown sugar and heavy cream over medium heat, stirring until dissolved and simmering.

After baking, let the cake cool for about 10 minutes, then poke holes all over the surface with a fork.

Pour the warm praline sauce over the cake, ensuring it seeps into the holes.

Chill the cake in the refrigerator for at least 2 hours.

Whip the cream with powdered sugar and vanilla until soft peaks form. Spread over the chilled cake and sprinkle with chopped pecans.