Not recommended. You won’t have enough batter (the bundt cake is for a 10 cup pan, while two 9x2 rounds amount to more than 17 cups), and also the leavening and sour cream are different for the two recipes, which means that your layer cake may fall or have a center dip with the recipe meant for a tube pan.
Here’s mistake I made first time I made this recipe: the buttercream makes only 7 cups, not 14- there is a note to make two batches.
Check p.384 under extra sheet cakes, you’ll see that the batter for two 12x2 round layers or one 18x12x2 sheet serves around 80. These are small servings, but even if you make them twice as big, you should be able to serve 40.
You could make the bundt cake and leave it out of sight somehwere, bringing it out only if you run out when people want seconds. It will look very attractive if you pipe swirls of buttercream on top, like Hector did here: http://myyellowkitchen.com/2010/04/22/golden-05-lemon-almond-cake-page-37-hilo-take/