Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large mixing bowl, combine the yellow cake mix, eggs, water, and melted butter until well blended.

Pour the cake batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

While the cake is baking, prepare the butterscotch sauce by combining heavy cream with brown sugar and cooking over medium heat until melted and smooth.

Once the cake is out of the oven, let it cool for about 10 minutes, then poke holes all over the cake using a fork.

Pour the warm butterscotch sauce over the cake, making sure to cover the surface evenly and let it soak in.

Chill the cake in the refrigerator for at least 2 hours to allow the flavors to meld and the cake to set.

Before serving, prepare the praline topping by melting butter in a saucepan, then stirring in chopped pecans and cooking until they’re lightly toasted.

Spread the pecan praline mixture over the top of the chilled cake just before serving for the freshest flavor.