I have another issue....

So I decided I wanted to make a strawberry pound cake.  I replaced the vanilla flavor with strawberry flavor.  I added some batter to the pan, then SWIRLED some strawberry pastry filling in and repeated that, a couple of times.  I didn't use a whole lot of filling, but I used enough/a good amount.  After it cooled, I cut it and the the filling had sank to the bottom and moved the sides. There are no swirls and no strawberry in the middle!!! WHAT HAPPENED???????

This is the pound cake that I always use. It is wonderful!!! http://www.pauladeen.com/article_view/the_perfect_pound_cake/

This is the pastry filling I normally use in between my layers. 

http://www.countrykitchensa.com/catalog/searchresults.aspx?Description=cake%20filling

I use seedless strawberry jam in the contrast batter of my strawberry marble cake:

1 standard Duncan Hines white cake 1/2 cup seedless strawberry jam 1/4 tsp + 1/4 tsp McCormick imitation strawberry extract McCormick red food coloring

Stir jam in the second ("contrast batter") bowl, to break cohesion

Grease and flour pans.

Mix batter according to package directions, except: add 1/4 tsp strawberry extract. As soon as ingredients are combined, but before they are thoroughly mixed, draw off 1 cup of batter, and mix with the jam in the second bowl, adding the second 1/4 tsp of strawberry extract, and up to 4 drops of red food coloring, stirring with fork or bowl scraper to combine.

Beat main batter 2 minutes. Beat contrast batter 2 minutes. Cover bottom(s) of pan(s) with a thin layer of the main batter, then add both batters, in streaks. Run a knife through the filled pan(s) several times, to distribute the contrast batter without mixing it. Bake according to package directions.