Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.

In a large bowl, combine the butter pecan cake mix, water, vegetable oil, and eggs. Mix until everything is well blended.

Pour the batter into the prepared pan and bake according to package directions, usually about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely in the pan.

Once cooled, use the handle of a wooden spoon to poke holes all over the top of the cake.

In a medium bowl, mix together the sweetened condensed milk and caramel sauce. Pour this mixture evenly over the cake, letting it seep into those holes.

Sprinkle the chopped pecans over the top of the cake.

In a large bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and mix until fully combined.

Gently fold in the Cool Whip and vanilla extract until the frosting is creamy.

Spread the frosting evenly over the cake.

In a medium saucepan, combine the chopped pecans, brown sugar, heavy cream, and butter. Cook over medium heat, stirring constantly until it starts to bubble and thickens slightly, about 5 minutes.

Remove from heat and let cool a little, then drizzle the praline topping over the frosted cake.

Refrigerate the cake for at least 2 hours before serving, so all the flavors can blend beautifully.