Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the butter cake mix, three eggs, and water or milk. Blend with a hand mixer on medium speed for 2–3 minutes until smooth. Pour into a greased 9x13 inch baking pan.

Bake in the preheated oven for about 25–30 minutes, until a toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Once the cake has cooled slightly, poke holes evenly across the surface with a skewer or fork down halfway. Set aside.

In a medium saucepan over medium heat, combine brown sugar, butter, and toasted pecan halves. Stir for 3–5 minutes until smooth and bubbling. Pour the warm praline sauce over the poked cake.

Cover the cake lightly with plastic wrap and refrigerate for at least 2 hours to absorb the flavors.

To prepare the whipped cream, beat the heavy cream in a mixing bowl until soft peaks form, then gradually add powdered sugar until firm peaks form and smooth.

Spread the whipped cream generously over the chilled cake and garnish with additional pecan halves.