Easter celebrations call for a special menu – and that implies a dessert nothing short of spectacular. When time is short, however, shortcuts are welcome.

Today's recipes achieve special dessert status with a little help from an old standby – the cake mix. In no time at all you can whip up one of today's choices: Classic Orange Chiffon Cake, Milk Chocolate Pound Cake, Pecan Pie Cake, Coconut Sour Cream Layer Cake.

CLASSIC ORANGE CHIFFON CAKE

cake: 5 egg whites, 1/2 tsp. cream of tartar, 1 yellow cake mix, 3 egg yolks, 3/4 c. orange juice, 1/2 c. oil, 1/4 c. frozen orange juice concentrate, thawed, 1 tsp. grated orange rind

glaze:

2 c. confectioners' sugar, 3 T. orange juice

Heat oven to 350 degrees. Cake: place egg whites and cream of tartar in medium bowl. Beat on high until stiff peaks form, about 2 to 3 minutes. Place cake mix, egg yolks, orange juice, oil, orange juice concentrate, and orange rind in large bowl. Beat on low speed 1 minute; scrape down sides of bowl and increase speed to medium; beat 2 minutes more. Turn beaten egg whites out on top of cake batter; fold whites into batter until mixture is light but well combined. Pour batter into ungreased 10-in. tube pan, smoothing top. Bake in 325 oven for 45 to 50 minutes or until golden brown and top of cake springs back when lightly pressed. Remove pan from oven and immediately turn upside down on neck of glass bottle to cool for 1 hour. Run long sharp knife around edge of cake; invert onto wire rack then invert again onto serving platter. Glaze: place confectioners' sugar and orange juice in bowl and beat on low 1 minutes. Spread glaze over top and sides of cake. Let glaze set 20 minutes. Serves 16.

MILK CHOCOLATE POUND CAKE

4 bars milk chocolate, 1 yellow cake mix, 3-oz. pkg. vanilla instant pudding mix, 1 c. sour cream, 1/2 c. oil, 4 eggs, 1 tsp. vanilla, 1 T. confectioners' sugar

Heat oven to 350 degrees. Lightly coat 12-cup Bundt pan with nonstick cooking spray. Dust with flour. Break chocolate bars into 1-inch pieces; place in food processor and pulse 12 to 15 times until candy is grated but not a powder. Combine cake mix, pudding mix, sour cream, oil, eggs and vanilla in large bowl. Beat on low for 1 minute. Stop and scrape down sides of bowl and increase speed to medium; beat 2 minutes. Fold in chocolate and pour batter into prepared pan. Bake in 350-degree oven 55 minutes or until golden and top springs back when lightly pressed. Remove pan to wire rack to cool 20 minutes. Run long knife along edge of cake; invert onto rack to cool completely. Sift confectioners' sugar over top. Serves 16

PECAN PIE CAKE

1 yellow cake mix, 1/2 c. butter, melted, 4 eggs, 1-1/2 c. light corn syrup, 1/2 c. packed brown sugar, 1 tsp. vanilla, 2 c. pecans, chopped

Heat oven to 325 degrees. Place cake mix, melted butter and 1 egg in large bowl. Beat on low about 30 seconds. Measure out 2/3 cup batter and set aside. Spread remaining batter in bottom of ungreased 13 x 9 x 2-in. baking dish. Bake in 325 oven 15 minutes or until top lightly browns and puffs up. Remove dish to wire rack and cool 10 minutes (leave oven on). Place reserved 2/3 cup batter, corn syrup, sugar, remaining 3 eggs and vanilla in large bowl. Beat on low for 1 minute. Stop and scrape down bowl. Beat on medium until well combined, about 1 minute. Fold in pecans and pour on top of warm cake in baking dish, gently smooth out over cake. Bake in 325 oven for 40 to 45 minutes or until edges are browned but middle is still soft. Remove to wire rack and cool 30 minutes. Slice and serve with vanilla ice cream. Serves 24.

COCONUT SOUR CREAM LAYER CAKE

1 yellow cake mix, 2 c. sugar, 16-oz. sour cream, 20-oz. coconut, 1-1/2 c. Cool Whip, thawed

Prepare cake mix according to directions on package, making two 8-in. layers; bake. When cake is completely cool, split both layers horizontally. While cake is baking combine sugar, sour cream, and coconut; (reserving about 1 cup to press on top and sides of cake) blend well and chill. Reserve 1 cup sour cream mixture for frosting; spread remainder between layers of cake and assemble cake, one layer on top of the other. Combine reserved sour cream mixture with Cool Whip and blend until smooth. Spread on top and sides of cake; press additional coconut on top and sides of cake. Seal cake in airtight container and refrigerate for 3 days (or at least overnight) before serving.