I know I read somewhere that someone put vanilla caramel creamer in their cake for a vanilla caramel cake. I'll I can find now is cake balls! 
Did I dream this? If anyone knows what I'm talking about, could you please let me know what else went in the mix and how much and if it was liquid or powder? It sounded so good to me and a great new thing to offer. I don't think my memory is what it used to be. 
Lovin' CC!!!
I haven't made it, but there was a couple discussions recently. I know it was the liquid and they put it in white cake mix. I bought some Hazelnut liquid creamer today to try that maybe in some chocolate. Try a search under forums for caramel creamer and see if you can find the thread. Hope this helps.
Okay, here's one. Looks like some use powdered and some use liquid. I guess either would work. Here's the link:
http://www.cakecentral.com/cake-decorating-ftopict-41599-caramel.html+creamer
I tried both of the options today! I used 2 tbs of Vanilla Caramel Powdered Creamer in a vanilla cake and I also tried the liquid in another one (I could only find Caramel Praline tho...), substituting 1/4 water with the creamer. I tell you what....my kitchen smelled AWESOME!!!!! Both cakes taste GREAT so I would say go with whatever is easiest for you!!! (by the way, I also did a triple chocolate cake with the amaretto powdered creamer, but it didn't 'smell' as strongly as the other and haven't had time to 'taste-test' it yet...it's still cooling!!)
Happy Baking!!! 
Amy
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