Aww bless you, at least you can see the funny side.
Large air pockets are usually down to mixing your ingredients, as in over beating or having too much leavening agent in the mix.
When mixing wet and dry ingredients together, just do it enough until they have combined, once they have stop whisking/beating.
To get rid of any air pockets trapped in your batter, hold the tin in both hands and tap it on the work surface; this forces any trapped air to rise to the top and pop before baking. You can also run a knife through the batter in the mixing bowl in an 'S' shape formation to pop any large bubbles before pouring in your tin.
Check the ingredients you are using with a similar recipe to ensure you have used the correct amounts...