Preheat your oven according to the yellow cake mix instructions, typically around 350°F (175°C). In a large mixing bowl, combine the yellow cake mix with the recommended box ingredients, then fold in pumpkin puree, large egg, and ground cinnamon. Mix until smooth, then pour the batter into a greased cake pan.

Bake the cake in your preheated oven for the time specified on the cake mix box, usually around 25-30 minutes, until a toothpick comes out clean. Let it cool in the pan for about 10 minutes before transferring to a wire rack.

While the cake cools, soften the vanilla ice cream for about 10-15 minutes at room temperature. In a mixing bowl, combine the softened ice cream with an extra cup of pumpkin puree, ground cinnamon, and maple syrup. Stir gently and return it to the freezer for 15-20 minutes.

Crumble half of the cooled cake into a large bowl and mix with a drizzle of caramel sauce until coated.

In a lined loaf pan or clean ice cream carton, layer the crumbled cake mixture, followed by the pumpkin ice cream mixture, then repeat with the remaining ingredients.

Cover tightly with plastic wrap and place in the freezer for at least 2-3 hours until solid.

Before slicing, let the cake sit at room temperature for about 5-10 minutes to soften. Use a sharp knife dipped in warm water for cutting. Serve drizzled with warm caramel sauce.