Preheat oven to 325F.

Spray a standard 12 cup Bundt pan with Baker's release spray.

Place the granulated sugar and soft butter in the mixing bowl of an electric mixer fitted with a paddle attachment and mix until butter and sugar are creamed.

Add eggs one at a time, then vanilla and buttermilk.

Stir together the flour, baking powder and salt; gradually add to mixer while it is running and continue to mix until the batter is smooth.

Spread the batter evenly in the cake pan.

Bake in the preheated oven for about 55 minutes or until cake tests clean with a toothpick.

Cool in pan 15 minutes, then turn out and continue cooling the cake on a wire rack.

To prepare topping, crush Oreos into crumbs.

In a microwave safe mixing cup, warm the marshmallow creme in the microwave until it thins and is spreadable.

Stir in one cup of the Oreo crumbs and the chocolate syrup and powdered sugar.

Spread mixture over the top of the cake.

Then cover the marshmallow topping with the remaining Oreo crumbs.

Use a wooden spoon handle to poke holes into the cake and insert the gummy worms partially.

Allow cake to set up and dry somewhat for about 30-45 minutes. It will still be sticky.