In a large bowl, combine spice cake mix, butterscotch pudding, eggs, sour cream, and oil.
Fold in butterscotch chips and caramel bits.
In a small bowl, stir together sugar and cinnamon.
Spray a large tube pan or bundt pan with non-stick spray.
Spread half the batter into the tube pan, and sprinkle with half the cinnamon-sugar mixture.
Swirl lightly with a knife.
Spread remaining batter into pan, and sprinkle with remaining cinnamon-sugar mixture.
Swirl lightly with a knife.
Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near the center comes out clean.
Remove to a wire rack to cool for 10 minutes, then invert onto a serving plate. Do not cool completely in the pan - it will stick.
Serve warm with caramel or butterscotch sauce.