Preheat your oven to 350°F (175°C) and prepare a butter pecan cake mix according to package instructions. Pour the batter into a greased 9x13 inch baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool for 10-15 minutes in the pan.

After the cake has cooled slightly, use a skewer or fork to poke holes all over the top of the Butter Pecan Praline Poke Cake, ensuring the holes are evenly spaced about 1 inch apart.

In a medium saucepan, melt ½ cup of butter over medium heat. Stir in 1 cup of brown sugar and bring to a gentle boil, whisking continuously. After 2-3 minutes, carefully add ½ cup of heavy cream, whisking until the mixture is smooth and slightly thickened, about 3-4 minutes.

Remove the saucepan from heat and let the praline sauce cool for a minute. Slowly pour the warm sauce over the poked cake, ensuring it seeps into the holes.

Cover the cake with plastic wrap or foil and refrigerate for at least 2 hours, allowing the flavors to meld together beautifully.

In a large mixing bowl, pour 1 cup of heavy whipping cream, then add ½ cup of powdered sugar and 1 teaspoon of vanilla extract. Whip on medium speed until soft peaks form, approximately 2-4 minutes.

Once the cake is fully chilled, gently spread the whipped cream over the surface. Sprinkle additional toasted pecans on top.