Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the Butter Pecan cake mix, eggs, and milk. Mix with an electric mixer on medium speed for 2 minutes until smooth. Pour into a greased 9x13-inch baking pan. Bake for 25-30 minutes.

Let the cake cool for about 15 minutes. After cooling, poke holes all over the surface of the cake using a wooden spoon handle.

In a medium saucepan, combine brown sugar, corn syrup, and chopped pecans. Cook over medium heat, stirring until bubbling, about 3-5 minutes. Pour the praline sauce over the cake.

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar to taste.

Spread the whipped cream evenly over the cooled cake. Create swirls for a decorative touch.

Cover the cake lightly with plastic wrap and refrigerate for at least 2 hours, or overnight if possible.