Preheat your oven to 350°F (175°C). In a mixing bowl, combine the Butter Pecan Cake Mix, eggs, and oil as per package instructions. Mix until fully combined and smooth, approximately 2-3 minutes with an electric mixer. Pour this delightful batter into a greased 9x13 inch pan, ensuring it's evenly spread for a uniform bake.

Place the cake in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool in the pan for about 10 minutes.

After the cake has cooled, use the end of a wooden spoon or a fork to poke holes throughout the entire surface, about 1-inch apart.

Prepare the praline filling by combining brown sugar and caramel sauce in a saucepan over medium heat. Stir continuously for about 3-5 minutes, until the sugar dissolves and the mixture thickens slightly.

Once your praline sauce is ready, carefully pour it evenly over the cooled cake, focusing on getting it into the holes you poked earlier. Allow the cake to absorb the sauce for about 15 minutes at room temperature.

Cover the cake with plastic wrap or a lid and refrigerate for at least 2 hours.

When you’re ready to serve, pour the cold heavy cream into a mixing bowl. Whip it with an electric mixer on high speed for about 3-5 minutes until you achieve soft peaks.

Spread the creamy topping generously over the chilled Butter Pecan Praline Poke Cake, covering it completely and sprinkle with chopped pecans to garnish.