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

In a large mixing bowl, combine butter cake mix, softened unsalted butter, eggs, and water. Mix on medium speed for about 2 minutes until smooth.

Pour the batter into the prepared pan and bake for 30-35 minutes. Check for doneness using a toothpick; it should come out clean.

Allow the cake to cool for about 10 minutes. Using a fork or skewer, poke holes across the surface of the cake.

In a medium saucepan, combine brown sugar, unsalted butter, and heavy cream. Stir continuously over medium heat until it reaches a boil.

Let the sauce simmer for 2-3 minutes until it thickens slightly, then mix in vanilla extract and toasted pecans.

Pour the warm praline sauce over the poked cake, allowing it to seep into the holes.

Cover the cake and refrigerate for at least 2 hours to enhance flavors.

After chilling, spread whipped cream over the top, sprinkle with chopped pecans, and drizzle caramel sauce if desired.

Slice the cake into squares and serve chilled or at room temperature.