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Preheat oven to 325°F. Butter and flour the bottom and sides of two 9-inch springform or cake pans. Tap out any extra flour. Follow instructions on the box to prepare and bake cake for two 9-inch round pans. Let fully cool.
Remove cakes from the pans and place on a cutting board. Use a serrated knife to slice one cake into two even layers.
Carefully lift one round and place it in a 9-inch springform pan. Drizzle chocolate topping and sprinkle around 15 chopped almonds on top, then add an even layer of ice cream scoops, using half of the container. Place the other cake round on top and lightly press down to make sure there are no air gaps. Repeat the layering process of chocolate topping, almonds, and ice cream.
To make garnish, place candy canes in a large ZIPLOC Freezer Bag. Seal the bag, place flat on the work surface and use a rolling pin to crush the candy canes. Drizzle chocolate topping and sprinkle crushed candy cane, butterscotch chips, and almonds over the ice cream. Cover the pan with plastic wrap and foil without letting it touch the surface. Freeze for at least 4 hours or until fully frozen.
To serve, release and remove the springform pan, and immerse a large knife in hot water between making each slice. Cut into 8 portions. Serve while frozen.