Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the butter pecan cake mix, eggs, and water, stirring until the batter is smooth and well blended. Pour the mixture into a greased 9x13 inch baking pan and bake for 25–30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10–15 minutes. After cooling slightly, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake, ensuring they are evenly spaced.

In a medium saucepan, melt ½ cup of butter over medium heat. Once melted, stir in 1 cup of brown sugar and continue to cook, stirring constantly until the mixture is bubbly and smooth, about 2–3 minutes. Remove from heat, add 1 teaspoon of vanilla extract, and carefully pour the warm praline sauce over the poked cake.

In a clean mixing bowl, pour 1 cup of heavy cream and add ¼ cup of powdered sugar. Using an electric mixer, beat on medium-high speed until soft peaks form, which should take about 2–3 minutes.

Once the cake has soaked in the praline sauce, spread the freshly whipped cream evenly over the top using a spatula. Sprinkle with toasted pecan halves.

Cover the cake with plastic wrap or a lid to keep it fresh, and refrigerate for at least 2 hours before serving.