I just put my WASC in the oven about 20 minutes ago, when I realized that I forgot to put my extracts in the batter. I did use the White Chocolate Raspberry creamer. Do you think it will turn out okay? The person that the cake is for requested it because they tasted the last one I did. Do you think it will make that much of a difference? Talk about having a Kelly Bundy moment. 
Do you moisten your cake with any sort of sugar syrup? If so, you can add some almond extract to that, and that'll get the flavor back in. If not, maybe add some to the icing. A little almond goes a long way. Hope that helps...
How much creamer did you add, and was it powdered or liquid.
Common usage for powdered creamer is 2 Tbsp. per mix.
The cake will have a vanilla flavor (from the mixes) and WCR from the creamer.
The cake will turn out okay, but the flavor won't be almond.
Here are threads on simple syrups:
(Recipes, how to apply and how much.)
http://forum.cakecentral.com/cake-decorating-ftopict-65643-.html
http://forum.cakecentral.com/cake-decorating-ftopict-55178-.html
HTH
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