Preheat your oven to 350°F (175°C).

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

In another bowl, beat the softened butter and granulated sugar together until light and fluffy.

Add the eggs one at a time and then the vanilla extract, mixing until just combined.

Gradually add the flour mixture to the butter mixture, alternating with the buttermilk.

Pour the batter into a greased 9×13 inch baking pan.

Bake in the preheated oven for about 30-35 minutes or until a toothpick comes out clean.

In a saucepan over medium heat, combine the brown sugar, heavy cream, and butter. Stir until melted and well combined.

Add the chopped pecans and let mixture simmer for about 5 minutes.

Once baked and cooled slightly, pour the pecan praline topping over the cake.

Slice the cake and serve warm.