Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with cooking spray or butter.

In a medium bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt. Set it aside.

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

Beat in the eggs, one at a time, followed by the buttermilk and vanilla extract, mixing until fully incorporated.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Pour the batter into the prepared baking pan, smoothing it out evenly.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

While the cake is baking, melt the butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream, allowing it to come to a gentle boil for about 2-3 minutes.

Remove the saucepan from heat and stir in the chopped pecans and vanilla extract.

Once the cake is done baking, pour the praline topping over the hot cake, spreading it evenly. Allow it to cool for 10 minutes on a wire rack before serving.