I put a thin layer of buttercream on the cake layers before putting the filling on. Wait until the buttercream crusts over (about 10-15 minutes) before adding the filling and it will help keep the filling where it should be. Also make sure that you use an icing dam between layers so that the filling doesn't squish out the sides.
Can someone tell me what a dam is? Are you just putting stiff BC edging around the cake layers? Do you come all the way to the edge of the cake and how thick/wide is the dam? I have never done this before... Thanks! 
Solo pastry filling from the grocery store. It comes in a can and one can would fill two 9 inch cakes. I used the raspberry about a month ago and it was excellent. I stored the extra in a zip lock in the refrigerator planning to use it in a puff pastry treat. It isn't there now, and I don't have a clue as to how or when it was eaten.
Someone in another post recommeded spreading a thin layer of straight raspberry jam over your layers, then add a layer of raspberry buttercream on top of the jam. It gives you that burst of raspberry flavor from the jam and then seemingly melts in your mouth as the raspberry flavored buttercream takes over. YUMMY.
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