Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the butter pecan cake mix, eggs, and milk according to package instructions. Pour this mixture into a greased 9x13-inch baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly before proceeding to the next step.

In a medium saucepan, melt 1/2 cup of butter over medium heat. Once melted, whisk in 1 cup of brown sugar and 1/2 cup of heavy cream. Bring the mixture to a boil, stirring constantly, then reduce heat to low and simmer for 3-5 minutes until thickened.

Using a fork, gently poke holes all over the surface of the slightly cooled butter pecan cake, spacing them about 1 inch apart. This step is essential for allowing the warm praline sauce to seep into the cake.

Carefully pour the warm praline sauce over the top of the punctured cake, ensuring it seeps into all the holes. Let the cake absorb the sauce for about 10 minutes.

Cover the cake with plastic wrap and refrigerate for at least 2 hours, or up to overnight.

In a mixing bowl, pour 1 cup of heavy cream and add 1/4 cup of powdered sugar. Beat the mixture until soft peaks form, about 3-5 minutes.

Spread the whipped cream generously over the top of the cake and sprinkle additional chopped pecans on top for decoration.