1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.

2. In a large mixing bowl, combine the yellow cake mix, eggs, water, and vegetable oil. Beat with an electric mixer on medium speed for about 2 minutes, or until the batter is smooth and no dry mix remains.

3. Pour the batter into the prepared baking dish and spread it into an even layer.

4. Bake for 28 to 32 minutes, or until the top springs back lightly when touched and a toothpick inserted in the center comes out clean.

5. Place the baked cake on a wire rack and let it cool for about 10 minutes. The cake should still be warm but not piping hot.

6. Using the handle of a wooden spoon or a similar rounded tool, poke holes all over the cake, spacing them about 1 inch apart and going almost to the bottom of the cake.

7. In a medium saucepan over medium heat, melt the unsalted butter. Stir in the packed light brown sugar and heavy cream. Cook, stirring frequently, until the mixture comes to a gentle simmer and the sugar has fully dissolved, 3 to 4 minutes.

8. Remove the saucepan from the heat and stir in the vanilla extract, fine sea salt, and chopped toasted pecans until evenly combined.

9. While the praline sauce is still warm, slowly pour or spoon it over the poked cake, making sure to cover the entire surface and fill the holes so the sauce seeps down into the cake.

10. Let the cake cool to room temperature, then refrigerate for at least 1 hour to allow the praline topping to set and the flavors to meld.

11. Slice the cake into 12 squares. Serve chilled or slightly warm, with whipped cream or vanilla ice cream if desired.